Beetroot soup with beans and boletus

Author: WildAJA

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Beetroot soup with beans and boletus is a hearty and flavorful soup that combines the earthy sweetness of beets with the rich umami of boletus mushrooms and the heartiness of beans.

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Ingredients:

Number of portions: 6
1
large beetroot, peeled and diced or grated (you might want to wear gloves to avoid red fingers 😊)
1 Cup(s)
dried white beans, soaked overnight and drained, or a small can of canned beans
1 Cup(s)
fresh or dried boletus mushrooms (you can also use other wild mushrooms like porcini)
1
small onion, finely chopped
1
carrot, peeled and diced
0.5 Teaspoon(s)
dried thyme
6 Cup(s)
vegetable or mushroom broth
Acc. to taste
salt and black pepper
2 Tablespoon(s)
olive oil
Fresh dill or parsley, chopped, for garnish

Preparation:

Preparation time: 30-60 min.
  1. Prepare the Beans: Soak the dried white beans in water overnight or for at least 8 hours. Drain and rinse the beans before using.
  2. Prepare the Boletus Mushrooms: If you're using dried boletus mushrooms, rehydrate them by soaking them in warm water for about 20-30 minutes until they become soft. Drain and chop the mushrooms. If using fresh mushrooms, simply clean and chop them.
  3. Prepare the Soup: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and carrot. Sauté for 5-7 minutes until the vegetables start to soften.
  4. Add the diced or grated beetroots, soaked and drained white beans, and chopped boletus mushrooms to the pot. Stir well to combine.
  5. Pour in the vegetable or mushroom broth, and add dried thyme. Season with salt and black pepper to taste. Stir to combine.
  6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 30 min. with canned beans or 1 hours with dried beans or until the beans are tender and the beetroots are cooked through.
  7. Enjoy your homemade beetroot soup with beans and boletus, a comforting and nutritious dish that's perfect for chilly days!

Author: WildAJA

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