About this recipe:My friend's mother from the Ukraine taught me this recipe for the classic beetroot soup. It's as authentic as it gets. It can be served vegetarian style by omitting the sausage.
450g pork sausage, diced
3 medium beetroot, peeled and grated
3 carrots, peeled and grated
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
150g tomato puree
1/2 medium cabbage, cored and shredded
1/2 (400g) tin chopped tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon caster sugar, or to taste
125ml soured cream, for topping
1 tablespoon chopped fresh parsley for garnish
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Method Prep:15min › Cook:40min › Ready in:55min
Place the sausage into a frying pan over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Fill a large pot halfway with water (about 2 litres), and bring to the boil. Add the sausage, and cover the pot. Return to the boil. Add the beetroot, and cook until they have lost their colour. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the chopped tomatoes.
Heat the oil in a frying pan over medium heat. Add the onion, and cook until tender. Stir in the tomato puree and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
Ladle into serving bowls, and garnish with soured cream and fresh parsley.