Beets are cheap and plentiful this time of the year. This recipe also freezes well, so make an extra pot and freeze it meal-sized portions for your family later this winter.
- 454 g package pork sausage or ground pork (optional)
- 2 litres / 8 cups beef or vegetable stock (or water)
- 3 medium beets, peeled and shredded
- 3 carrots, peeled and shredded – about 1-1/2 cups
- 3 medium potatoes, peeled and cubed
- 1 tablespoon vegetable oil
- 1 medium onion, chopped – about 1 cup
- 156 ml (5.5 oz) can tomato paste
- 3/4 cup water
- 1/2 medium head cabbage, cored and shredded – about 2 cups
- 796 (28 oz) can diced tomatoes
- 3 cloves garlic, minced
- 1 Tablespoon vinegar
- 1 teaspoon horseradish (optional)
- 1 teaspoon dried dill weed (optional)
- salt and pepper to taste
- 1 teaspoon white sugar, or to taste
- 1/2 cup sour cream, for topping (optional)
- 1 tablespoon chopped fresh parsley for garnish (optional)
- If using it, crumble the sausage or ground pork into a skillet over medium-high heat. Cook and stir until no longer pink. Add chopped onions and garlic and sauté briefly. Remove from the heat and set aside.
- If not using pork, heat a small amount of oil in a skillet and sauté the onions, then garlic until the onion is soft.
- In a large soup pot, bring stock or water to a boil. Add the beets, and cook for 10 minutes. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
- Add vinegar, dill weed and/or horseradish to the pot if you are using these ingredients.
- Stir in tomato paste and additional water (if needed) until well blended. You may chose to puree half of the pot in a blender or use a stick (immersion) blender to puree the soup right in the cooking pot. It should not be completely smooth – leave some chunkiness to it. Add the cooked pork to the pot and stir well. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar if necessary.
- Ladle into serving bowls, and garnish with sour cream and fresh parsley (optional).