This classic beet soup recipe is a favorite among all the age groups. It is healthy and easy to cook. It only takes an hour to prepare the entire recipe, and serve it hot at your table. Here is the recipe – check it out!
1 package (16 ounce) pork sausage
3 medium peeled and shredded beets
3 peeled and shredded carrots,
3 medium peeled and cubed baking potatoes,
vegetable oil – 1 tablespoon
1 medium chopped onion
1 can (6 ounce) tomato paste
water – 3/4 cup
cored and shredded head cabbage – 1/2 medium
1 can (8 ounce) diced and drained tomatoes
3 cloves of minced garlic
salt and pepper – as required
white sugar to taste or 1 teaspoon
for topping – sour cream – 1/2 cup
chopped fresh parsley – 1 tablespoon to garnish
Crush the sausage into a deep large frying pan on medium-high heat. Cook the pieces by stirring it until it loses its pink color. Remove the pan from the heat and keep it aside.
Fill half of a big pot water (around 2 quarts), and let the water to boil. Add fried sausages, and cover the pot with a lid. Let it boil again. Add the beets in that mixture and cook until the beets lose their colors. Add the potatoes and carrots and cook for around 15 minutes until the vegetables become tender. Add the can of diced tomatoes and the cabbage to that mixture.
Heat the some oil in a large skillet on medium flame. Add the onion and cook until it becomes tender. Blend in the water and tomato paste and mix them well. Put the mixture to the pot. Add some raw garlic to the soup, put a cover and put off the heat. Let the taste blend in the soup for 5 minutes. Season with pepper, salt and sugar.
Serve it hot in soup bowls and garnish with fresh parsley and sour cream.