Beetroot Soup with Champignons and Beans
by Editorial Staff
Cooking a hearty and nutritious beetroot soup with mushrooms and beans. Despite the lack of meat ingredients, the dish turns out to be very rich and tasty. As a variety of dinners, this is just a great option.
Cook: 50 mins
Servings: 4
Ingredients
- Beets – 250 g
- Canned beans – 180 g
- Champignons – 150 g
- Potatoes – 200 g
- Carrots – 80 g
- Onions – 70 g
- Corn flour – 2 tbsp
- Sour cream 20% – 50 g
- Tomato sauce – 150 ml
- Fresh parsley – 15 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 2 tbsp
- Water – 1.7 l
Directions
- Prepare all required ingredients. Peel potatoes, onions and carrots.
- To speed up the cooking process, it is better to boil the beets in advance. Pour water over the beets in a saucepan, bring to a boil and cook for 60 minutes. If desired, beets can be baked in the oven at 180 degrees for 1.5 hours. Cool and peel the finished beets.
- Grate the beets on a medium grater.
- Pour corn flour to the beets and add sour cream.
-
Stir is a dressing for soup, set aside for a while.
- Cut the potatoes into small cubes. Put in a saucepan, cover with water and bring to a boil. Cook for 25 minutes.
- Cut the onion into small cubes. Grate the carrots on a medium grater.
- Cut the champignons into arbitrary slices or slices.
- Heat vegetable oil in a frying pan, put onions and carrots and fry for 3-5 minutes. Then add the mushrooms and fry, stirring occasionally, for 4-5 minutes over medium heat
- Pour tomato sauce into a pan, stir and simmer for literally 3 minutes.When the potatoes are ready, transfer the dressing from the pan to the pot.
- Then add the canned beans.
- Then put the beetroot dressing in a saucepan.
- Finely chop the parsley and add to the soup. Add salt and pepper to taste. Cook the soup for 10 minutes.
-
After a while, take a sample and adjust the taste.
- Beetroot soup with champignons and beans is ready!
Enjoy your meal!
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