Soup with beets and beans

400 g cooked beetroot

400 g canned beans

1 onions

? orange (zest)

6 tbsp. chopped parsley

6 tbsp. sour cream

2 tbsp. olive oil

1 tbsp. wine vinegar

1 tsp. cumin seeds

1,5 l beef broth

salt

Chop the onions, grate the orange zest, combine and put in a preheated frying pan, greased with oil, add cumin seeds, fry without changing the color for a few minutes.

Grate the beets on a large grater, to combine with the onions and pour the broth, add the beans, vinegar, salt the soup and cook for 10 minutes

Before applying to pour the soup into warm bowls, sprinkle with herbs and fill with sour cream.