Ingredients
10
10 servings
- •1 (16 ounce) package pork sausage
- •3 medium beets, peeled and shredded
- •3 carrots, peeled and shredded
- •3 medium baking potatoes, peeled and cubed
- •0.5 medium head cabbage, cored and shredded
- •1 cup diced tomatoes, drained
- •1 tablespoon vegetable oil
- •1 medium onion, chopped
- •1 (6 ounce) can tomato paste
- •8.75 cups water, divided, or as needed
- •3 cloves garlic, minced
- •1 teaspoon white sugar, or to taste
- •salt and pepper to taste
- •0.5 cup sour cream, for topping
- •1 tablespoon chopped fresh parsley for garnish
Instructions
- Crumble sausage into a skillet set 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 8 cups) and bring to a boil.
- Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 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 water until well blended; transfer to the pot.
- Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
- Ladle into serving bowls. Garnish with sour cream and dill.
Nutritional Facts
Per 10 servings
- Calories: 257
- Carbohydrate: 24g
- Fat: 14g
- Fiber: 5g
- Protein: 10g
- Sugar: 8g
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