Hearty Russian Beetroot Soup Recipe

Origin: Russia      Period: Traditional

Ingredients:

160g dried haricot beans (navy beans)
1.125kg lean beef
225g bacon joint
2.4l cold water
1 bayleaf
8 whole black peppercorns
2 garlic cloves
2 tbsp dried parsley
1 carrot, quartered
1 celery stick, quartered
1 large red onion, quartered
1 tsp salt (optional)
8 beetroot
2 small beetroot
300g green cabbage, shredded
2 large leeks, sliced
3 medium potatoes, cut into eighths
880g (2 tins) tomatoes
1 tbsp tomato purée
3 tbsp red wine vinegar
4 tbsp sugar
450g kielbasa sausage (optional)
2 tbsp plain flour
1 tbsp butter, melted
120ml sour cream (optional)

Hearty Russian Beetroot Soup Preparation:

Method:

Pick over the beans, wash then place in a large bowl, cover with water and set aside to soak over night. The following day, drain the beans, place in a pan cover with plenty of water and cook for aobut 150 minutes, or until tender then drain and set aside.

Combine the beef, bacon and water in a large soup pot then bring to a boil. Skim any fat and scum from the surface as it rises with a slotted spoon then add the bayleaf, black peppercorns, garlic, parsley, carrrot, celery, onion and salt. Return to a boil, reduce to a simmer then cover the pan and simmer over low heat for 90 minutes.

Scrub the large beetroot (but do not peel) then bring a large pan of water to a boil then add the beetroot and cook for about 45 minutes, or until tender. Drain the beetroot then set aside to cool until they can be handled before peeling and cutting into eighths.

Scrub the two small beetroot then grate and place in a bowl. Cover with water and set aside to soak.

When the meat has cooked remove from the stock and set aside. Strain the meat stock into a clean pan then add the cooked beetroot, cabbage, leeks, potatoes, tomato purée, vinegar and sugar. Now add the meat back to the stock. Bring to a boil then reduce to a simmer and cook, uncovered, for 45 minutes. Now cut the kielbasa sausage into chunks and add to the soup along with the cooked haricot beans. Return to a simmer and cook for 20 minutes more.

Finally mix together the flour and butter to form a smooth paste. Add this to the spup a little at a time, stirring to mix thoroughly. Now strain the raw beetroot (reserve the liquid and discard the beetroot itself) then add the beet liquid to the soup.

Taste the soup and adjust the vinegar or sugar levels, as desired. To serve, remove the meat from the stock and slice. Arrange in individual serving bowls then ladle the hot soup over the top. Garnish each bowl with a generous dollop of sour cream then serve accompanied with bread.

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