I cooked it once and since then I have been cooking constantly, preferring it to ordinary borscht. My family likes this soup, my daughter often asks to cook "red soup with sausages". This soup has a rich burgundy beetroot color, slightly sweet taste. If you like beetroot, be sure to try it.
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 1.5 liters Broth
- 700 gram Beet
- 200 gram Sausage
- 1 piece Onion
- 1 piece Parsley
- 2 tablespoons Tomato paste
- 2 tablespoons Melted butter
- 1 teaspoon Flour
- 1 tablespoon Vinegar
- 1 teaspoon Sugar
- Sour cream
- Salt
- Greenery
Ingredients
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Instructions
- Boil the beetroot in the peel, then peel and grate on a coarse grater.
- Carrots, onions, parsley root cut into strips (or grate on a coarse grater) and fry in melted butter with the addition of tomato paste.
- Cut the sausage into slices and pour boiling water over it.
- Fry the flour in a dry frying pan, then dilute with a small amount of broth (tip: do not heat the pan too much, otherwise the poured broth will evaporate).
- Put the prepared ingredients in a saucepan, pour boiling meat broth and cook for 8-10 minutes, then add salt, vinegar and sugar to the beetroot.
- The finished dish is seasoned with sour cream, sprinkled with herbs.
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