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Russian(ish) beetroot and bean soup
Russian(ish) beetroot and bean soup

Before you jump to Russian(ish) beetroot and bean soup recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

A lot of us have been trained to think that comfort foods are terrible and to be avoided. At times, if your comfort food is made of candy or other junk foods, this can be true. Other times, however, comfort foods can be totally nourishing and it’s good for you to eat them. There are several foods that, when you eat them, may better your mood. When you are feeling a little down and need an emotional pick-me-up, test out a couple of these.

Eggs, believe it or not, are fantastic for helping you fight depression. Just see to it that you do not throw away the yolk. Whenever you wish to cheer yourself up, the yolk is the most essential part of the egg. Eggs, the yolk especially, are rich in B vitamins. B vitamins can genuinely help you elevate your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that control your mood. Consume an egg and be happy!

So you see, you don’t need to eat junk food or foods that are bad for you so you can feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to russian(ish) beetroot and bean soup recipe. You can cook russian(ish) beetroot and bean soup using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Russian(ish) beetroot and bean soup:
  1. Take 2 cans cooked red kidney beans
  2. Use 2 white onions chopped
  3. Provide 2 cloves garlic (I used smoked)
  4. Prepare 5 fresh beetroots peeled
  5. Get 700 ml stock
  6. Provide Olive oil
  7. Take Smoked paprika
  8. Get Salt, pepper and sugar!
  9. You need Pumpkin seeds
  10. Get Sour cream or cream cheese
  11. Use Handful parsley leaves
Instructions to make Russian(ish) beetroot and bean soup:
  1. Heat oil and slowly cook chopped onions for about 20 minutes - keep heat low to avoid browning and put lid on to help onions soften and keep moisture in.
  2. Take germ out of garlic and discard. Finely chop garlic or puree using salt and back of knife to smoosh to a paste! Add this to softened onion mix along with 2 teaspoons of smoked paprika. Cook for 2 minutes.
  3. Drain and wash beans and add to the pan along with stock.
  4. Chop 3 of the 5 beetroots into even half moon slices and add to pot - turn up heat to bring to boil then turn down and simmer with lid on for 30 minutes.
  5. Meanwhile chop other 2 beetroots into even cubes and roast with little oil to use as garnish. Also roast pumpkin seeds for about 4 minutes to bring out nutty flavour - leave to cool.
  6. Once soup is ready add salt, pepper and a little white sugar to taste.
  7. When ready to serve - top with candied beetroot, dollop of sour cream, pumpkin seeds and finely chopped parsley leaves. Serve with hunk of bread.

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