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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 Snacks that offer You Energy.

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Try eating almonds if you don’t have problems with nut allergies. As an all-in-one energy booster, almonds provide many health rewards. These kinds of nuts have quite a lot of vitamins E, B2, and manganese. Tryptophan, an enzyme also contained in turkey that causes drowsiness, is found in almonds. Having said that, you won’t need a nap after consuming almonds. Instead they will just help your muscles and gastrointestinal system relax while also helping you feel less burned out. Almonds typically provide a general increased a feeling of well-being.

You do not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthier doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to russian(ish) beetroot and bean soup recipe. To make russian(ish) beetroot and bean soup you need 11 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Russian(ish) beetroot and bean soup:
  1. Get 2 cans cooked red kidney beans
  2. Get 2 white onions chopped
  3. Get 2 cloves garlic (I used smoked)
  4. You need 5 fresh beetroots peeled
  5. You need 700 ml stock
  6. Prepare Olive oil
  7. You need Smoked paprika
  8. Prepare Salt, pepper and sugar!
  9. Prepare Pumpkin seeds
  10. You need Sour cream or cream cheese
  11. Provide Handful parsley leaves
Steps 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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