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Hearty Russian Beet Soup
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Rating: 3.9/5 (29 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Russian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 880
% Daily Value**
Total Fat 46g
71%
Saturated Fat 17g
26%
Unsaturated Fat 4g
Cholesterol 166mg
55%
Sodium 2280mg
95%
Total Carbohydrate 72g
24%
Dietary Fiber 10g
41%
Sugars 35g
Protein 51g
Vitamin A  101%Vitamin C  356%
Calcium  14%Iron  60%
Potassium  78%Vitamin E  15%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Hearty Russian Beet Soup

Date Added: July 11, 2014
A great meal, that is both filling and warming, for the cold winter days. Also a wonderful treat if you want to spice up your cooking routine, or daze your guests with the variety of some ethnic food.

Ingredients:

1 cup Dry Navy Bean
2 Beets
2 lb Lean Ground Beef
2 Cabbage green shredded
1 lb Bacon Slab
2 Leeks sliced
10 Water Cold
3 Potatoes cut
1 Bay Leaf Into eighths
8 Pepper Whole
13 lb Tomatoes
2 Cloves Of Garlic
1 tablespoon Paste Tomato
2 tablespoons Dried Parsley
3 tablespoons Red Wine Vinegar
1 Carrot
4 tablespoons Sugar
1 Celery stalk
1 lb Kielbasa
1 Onion red
2 tablespoons Flour
1 teaspoon Salt
1 tablespoon Butter melted
8 Beets
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Directions:

1. Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface.

2. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours.

3. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool.

4. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak.

5. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon.

6. Bring to a boil and simmer 45 minutes.

7. Cut kielbasa into chunks and add with navy beans to soup.

7. Simmer 20 minutes more.

8. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets.

9. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor.

10. Slice meat and arrange in individual soup bowls.

11. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired.

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Dietary Notes:
This recipe is high in Vitamin A with 101% of your daily recommended intake per serving. This recipe is high in Vitamin C with 356% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Beans, Beet, Butter, Gluten, Tomato, Potato, Sulfites, Cabbage, Garlic, Natural Sweeteners, Celery, Beef, Vinegar, Onion allergies.
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