Beetroot soup with beans
4 servings
30 minutes
Beetroot soup with beans is a bright representative of Russian cuisine, combining the rich taste of beets and the tenderness of beans. This dish likely originates from traditional Russian lean soups that used accessible and nutritious ingredients. Bacon adds aroma and a slight smokiness, while cumin and cloves reveal spicy notes, turning an ordinary soup into a gastronomic delight. Canned tomatoes add a pleasant acidity that balances the sweetness of the beets. Served with sour cream and dill, it emphasizes freshness and richness of flavor. This soup not only warms in cold weather but is also perfect for a light yet nutritious lunch.
1
Thinly slice the bacon and fry in a pan over medium heat for 3-4 minutes until crispy (if the bacon is lean, you can add 1 tablespoon of vegetable oil). Meanwhile, bring 1.5 liters of water to a boil.
- Bacon: 100 g
- Ground black pepper: to taste
2
Place the bacon on a plate, and in the remaining fat, sauté the chopped onion with cumin for 2 minutes. Rinse the canned beans under running water and set aside. Add the tomatoes with their juice, mash them directly in the pan, then add the pepper and clove, and simmer for a couple of minutes.
- Onion: 1 piece
- Caraway: 1 teaspoon
- Canned beans: 400 g
- Canned tomatoes: 400 g
- Cloves: 2 pieces
- Ground black pepper: to taste
3
Cut the salad into squares. Add broth cubes to boiling water, then add the contents of the pan and chopped salad. Cook for 5-6 minutes. Add beans, beets with marinade, chopped garlic, and 1 tablespoon of dill to the soup. Bring to a boil and cook for another half minute. Serve the soup with sour cream, sprinkled with bacon and dill in bowls.
- Iceberg lettuce: 0.5 piece
- Stock cube: 2 pieces
- Canned beans: 400 g
- Pickled beetroot: 400 g
- Garlic: 2 cloves
- Dill: 1 bunch
- Ground black pepper: to taste