New Recipe Deli-style Borscht Soup with Beans and Beetroot Restaurant Style


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

How are you every body, now you get prepare recipe Deli-style Borscht Soup with Beans and Beetroot with 14 ingredients and 8 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Deli-style Borscht Soup with Beans and Beetroot.

Ingredients for Deli-style Borscht Soup with Beans and Beetroot

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

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

Deli-style Borscht Soup with Beans and Beetroot instructions

  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..

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