Roasted Red Beet Bean Soup Recipe

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Roasted Red Beet Bean Soup Recipe: The beets give the Roasted Crimson Beet Bean Soup a beautiful crimson color. The beets become soft and mushy to the point where you can’t even taste them, giving the soup its lovely color and sweet flavor.

This vitamin-rich, roasted red beet soup, also known as red borscht, is not only tasty but also low in fat! Instead of using beans, the original version uses cabbage. But I used cannellini beans here since I wanted to up the protein content.

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The soup is a “one pot” kind of dinner that is also incredibly simple to prepare. Additionally, pre-packaged roasted red beets are now available at select retailers, such as Trader Joe’s and BJ’s, which is a time-saver. Make sure there isn’t any vinegar in them, though. You may shorten the cooking time in half if you use store-bought roasted red beets. The soup will be ready in less than an hour as well.

Roasted Red Beet Bean Soup Recipe

 

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Roasted Red Beet Bean Soup - Red Borscht - Sweet and Savory Meals

 

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Ingredients

 

  • 1 lb. pork loin cubed in 2×2 inch pieces
  • 6red beets
  • 3medium medium potatoes, peeled and cubed
  • 4 carrots, peeled and shredded

 

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  • 1 cup of cooked cannellini beans can be substituted with chickpeas
  • 3small small onions, peeled and finely chopped
  • 1 large tomato, chopped
  • 1 red bell pepper, chopped

 

  • 4bay leaves
  • 5 clovesgarlicminced
  • 6ouncestomato paste
  • 8 cups of vegetable broth for vegan or vegetarian version

 

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  • 1/2cupcanola oil
  • juice of one lemon
  • salt and pepper to taste
  • sour cream – to serve
  • parsley – for garnish

 

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Nutrition 

 

  • Calories346 kcal
  • Carbohydrates29 g
  • Protein19 g

 

  • Fat17 g
  • Saturated Fat1 g
  • Cholesterol35 mg

 

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  • Sodium1136 mg
  • Potassium1390 mg
  • Fiber6 g

 

  • Sugar11 g
  • Vitamin A6035 IU
  • Vitamin C60.9 mg

 

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  • Calcium81 mg
  • Iron4.9 mg

 

Instructions

 

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  • If using raw beets, wash them and roast them for 40 minutes at 375 degrees Fahrenheit, rotating them halfway through. When the beets are soft, take them out of the oven, peel, and grate.

 

  • Grate and lay away any store-bought, roasted, or boiled beets.

 

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  • Add the canola oil to a large soup pot over medium heat. When the oil is hot, add the meat and brown it. Add the chopped onions and garlic to the meat once it has begun to brown, and cook until the onions begin to soften and turn golden brown.
    Cook the carrots for ten minutes, or until they begin to soften, after adding the shredded beets and carrots.

 

  • Stir in the tomato paste, diced tomato, diced bell peppers, lemon juice, and salt and pepper to taste. Cook for a further ten minutes.
  • When the potatoes are soft but not crumbly, simmer them on low heat with 6 cups of chicken broth, bay leaves, and

 

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  • potatoes added. After the potatoes are cooked, add the beans to the soup after rinsing them under cold water. Everything should be gently stirred. Taste and adjust with salt and pepper.

 

  • Remove the soup from the heat after allowing it to boil on low for three minutes.
    Garnish with freshly chopped parsley and sour cream.

 

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  • Add a little more lemon juice to the soup to give it additional tang. Add extra broth to the soup if it’s too thick.

 

FAQs AND QUESTIONS

 

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What is “red borscht,” aka red beet soup?

 

  • In several Central and Eastern European nations, borsch soup is a national dish. Red borsch is produced in many different ways, but beetroot is a staple ingredient. It acquires its distinctive deep reddish-purple hue in this way. Sour cream is typically served on top of crimson borscht.

Can you make vegetarian “red borscht”?

 

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  • You may make this soup vegan or vegetarian. I made mine using pork since that’s how I like it. Simply omit the meat and increase the amount of beans to make it vegetarian. You might also include some chickpeas.

 

  • You can also use vegetable broth in place of the chicken stock to make a vegan or vegetarian version. Add more beans and cabbage to the vegetarian version, please. It’s really filling and adds a ton of texture.

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Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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