Deli-style Borscht Soup with Beans and Beetroot

• 150 grams Beef (shoulder or cut of your choice)
• 2 clove Garlic
• 3 Beetroot
• 200 ml *Onion
• 200 ml *Carrot
• 200 ml *Celery
• 200 ml *Potatoes
• 200 ml *Cabbage
• 100 ml Tinned beans
• 2 rashers Bacon
• 100 ml Tinned chopped tomatoes
• 800 ml or more Stock (preferably beef bouillon)
• 1 Bay leaf
• 1 Salt and pepper

1. Cook the beetroot without removing the skin.
2. Peel the skin after cooking.
3. When peeling, it's best to use gloves, otherwise your hands will become red.
4. Alternately, you could roast the beetroot in kitchen foil in an oven pre-heated to 180C/350F for about 30 minutes.
5. Peel the vegetables.
6. Cut the beetroot, the * vegetables, and beef into 1-cm cubes.
7. Chop the bacon into small pieces.
8. Put the beef and garlic in a pot and cover with water.
9. Cook over medium heat and bring to a boil.
10. Skim off any scum that rises.
11. Add the vegetables from Step 2, the bacon, tinned tomatoes, beans, and stock and continue to cook.
12. Skim off the scum, then add the bay leaf.
13. Cover with a lid and cook slowly over low-medium heat.
14. Season with salt and pepper to taste after the vegetables become tender.
15. Ladle the soup into serving dishes and top with sour cream or drained yoghurt.
16. Use your choice of beans.
17. These are my favourite chicken and beef bouillon concentrates.
18. I used beef this time.

beef, clove garlic, beetroot, onion, carrot, celery, potatoes, cabbage, beans, rashers bacon, tomatoes, bay leaf, salt

Taken from cookpad.com/us/recipes/151230-deli-style-borscht-soup-with-beans-and-beetroot (may not work)