thick beet soup with white beans Every nation has its own version and is proud of it – in Poland we love to keep it clear, in Russia they put some sauerkraut inside and in Ukraine they put in everything. The Ukrainian recipe includes white beans, potatoes, root veggies and lot of greens on top. It’s so rich and tasty that in Poland we also adore it – in the spring with young beet’s leaves and during the winter with plenty of beans and potatoes. Seasoned with dill and parsley is the essence of Eastern European cousin.
Ingredients: 4 beets 2 potatoes 1 can of white beans, drained 1 onion 1/2 carrot 1/2 leek (just white part) 1/2 parsley root 4 tbsp tomato puree 4 pepper corns 4 allspice corns 3 bay leaves 2 garlic cloves, chopped 2 tbsp red vinegar canola oil salt and fresh grated pepper dill and parsley for seasoning
Instructions: 1. Preheat the oven to 200°F. Wash the beetroots but don’t peel them. Wrap every beet in an aluminum foil and put them in the oven for 50 minutes. 2. In the meantime wash and peel all veggies. Cut carrot, potatoes, parsley and leek in small cubes, chop onion. 3. Prepare the soup base. Heat some canola oil in the big pot and sauté the onion. Once the onion starts to look transparent, reduce the heat and add other veggies with tomato puree. Stir gently, then add pepper corns, allspice, bay leaves and garlic. Mix from time to time and let it cook for about 10 minutes. 4. When beets are done, unwrap them and let them cool for few minutes. Peel them and cut into small chunks. Gently mix with the veggies and white beans. 5. Cover your veggies with 2,5-3 liters of water. Cook on the medium heat for 15 minutes or until veggies are tender. Add vinegar while stirring carefully then salt&pepper to taste. Don’t be shy with pepper, it should be pretty spicy. 6. Serve seasoned with dill and parsley. The soup is extremely rich so if you eat it with some bread it will be enough for a whole meal.
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CHICKPEA MAG WINTER 2012