Without Fail Prepare Recipe Delistyle Borscht Soup with Beans and Beetroot Delicious and Healthy

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14 ingredients, 8 steps, cooking Deli-style Borscht Soup with Beans and Beetroot

Good Afternoon mother, at this time you can prepare recipe Deli-style Borscht Soup with Beans and Beetroot with 14 ingredients and 8 steps. Next this is how to cook, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Deli-style Borscht Soup with Beans and Beetroot.

Ingredients all Deli-style Borscht Soup with Beans and Beetroot

1. It’s 150 grams : Beef (shoulder or cut of your choice).
2. You need 2 clove : Garlic.
3. It’s 3 : Beetroot.
4. Prepare 200 ml : ＊Onion.
5. It’s 200 ml : ＊Carrot.
6. It’s 200 ml : ＊Celery.
7. Prepare 200 ml : ＊Potatoes.
8. You need 200 ml : ＊Cabbage.
9. It’s 100 ml : Tinned beans.
10. It’s 2 : rashers Bacon.
11. Prepare 100 ml : Tinned chopped tomatoes.
12. You need 800 ml : or more Stock (preferably beef bouillon).
13. It’s 1 : Bay leaf.
14. You need 1 : Salt and pepper.

If all main ingredients Deli-style Borscht Soup with Beans and Beetroot it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Stages Cooking Deli-style Borscht Soup with Beans and Beetroot

1. Cook the beetroot without removing the skin. Peel the skin after cooking. When peeling, it's best to use gloves, otherwise your hands will become red.
   
2. Alternately, you could roast the beetroot in kitchen foil in an oven pre-heated to 180°C/350°F for about 30 minutes.
   
3. Peel the vegetables. Cut the beetroot, the ＊ vegetables, and beef into 1-cm cubes. Chop the bacon into small pieces.
   
4. Put the beef and garlic in a pot and cover with water. Cook over medium heat and bring to a boil. Skim off any scum that rises.
   
5. Add the vegetables from Step 2, the bacon, tinned tomatoes, beans, and stock and continue to cook. Skim off the scum, then add the bay leaf. Cover with a lid and cook slowly over low-medium heat.
   
6. Season with salt and pepper to taste after the vegetables become tender. Ladle the soup into serving dishes and top with sour cream or drained yoghurt.
   
7. Use your choice of beans.
   
8. These are my favourite chicken and beef bouillon concentrates. I used beef this time.
   
9. Finish and Enjoy.

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