1 16 ounce package of pork sausage or hamburger
3 medium beats peeled and shredded
3 carrots peeled and shredded
3 medium baking potatoes peeled and cubed.
1/2 medium head of cabbage cored and shredded
1 cup diced tomato
1 tbsp vegetable oil
1 medium onion chopped
1 6 ounce can tomato paste
8 3/4 cups of water divided or as needed
3 cloves of garlic minced
1 tsp white sugar or to taste
salt and pepper to taste
1/2 cup sour cream for topping
freshly chopped dill or parsley for garnish
Crumble sausage or hamburger into a skillet and set over medium high heat. Cook and stir until no longer pink. Remove from heat and set aside. Fill a large pot halfway with water, about 8 cups, and bring to a boil. Add sausage to pot. Cover and return to a boil. Add beats and simmer for ten minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about ten minutes more. Stir in cabbage and tomatoes. Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup of water until well blended. Transfer to the pot. Add garlic to the soup, cover, and turn off the heat. Let stand five minutes. Stir in sugar and season with salt and pepper. Ladle into serving bowls. Garnish with sour cream and dill and enjoy.
Comments