Bread & Beetroot Soup

3

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Simple dish
    • 0.0.3 71.73kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  2 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  71.73kcal

• Rating

• Recipe

Very tasty soup that can be cooked at home. Dispensing feed in pots, made with a cheese crust.

Let’s get started!

Ingredients

0/13 ingredients

• Water-2.5 l.
• Rye bread-600 gr.
• White beans-300 gr.
• Raw smoked bacon-200 gr.
• Tomato – 4 pcs.
• Onion -2 pcs.
• Garlic-2 Slices
• Sour cream-6 l
• Grated cheese-6 tbsp. l
• Parsley-1/2 beam
• 5 black pepper
• Vegetable oil-3 tbsp. l
• Salt to taste

2 ч2 ч 71.73

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. To bean cooked faster, it must be soaked overnight.
2. Bay beans with new water, simmer over a low heat for about hour.
3. Pour vegetable oil into a pan and sauté on it onion.
4. Put to it a finely chopped brisket.
5. Grind black pepper in a mortar along with garlic and a pinch salt. Put the mass to the brisket.
6. Finely chopped peeled and peeled tomatoes and spread onion.
7. Slice and dry the bread in the oven.
8. Put the contents of the pan into the beans. Stir and boil quarter of an hour. Salt the soup.
9. Arrange beans and vegetables in pots.
10. Put bread, sprinkle with chopped herbs and pour broth.