Peel the beetroot, potatoes, garlic and onion. Finely chop the garlic. Roughly dice the beetroot, potatoes and onions. If you don`t want to have pieces of onion in your mouth, you can cut them finer.
Heat the oil in a medium saucepan and add the caraway and cumin seeds. Let it roast briefly. If you don`t like the whole caraway, you can also use ground. Then add the onions and beetroot and let simmer for 2 minutes. Next add the potatoes and pour water over them. Simmer for 15 minutes on a medium flame.
Drain the red beans and place in the saucepan. Put the tomato paste in the saucepan. so that the soup becomes creamy. Add the salt, pepper and chilli and season to taste. Simmer for another 5 to 10 minutes, until the potatoes are tender.
Hot beetroot, made with beans, is a great first course for a home-cooked meal: rich and filling! The beans give the beetroot additional nutritional value and density. Cook: 8 hours 20 mins Servings: 6 Ingredients Beets – 450 g Dry red beans – 90 g Tomatoe...