Cooked once and since then cook constantly, preferring it to the usual borsch. My family likes this soup, my daughter often asks to cook "red soup with sausages". This soup has a rich Burgundy beet color, slightly sweet taste. Who loves beets, be sure to try.
| Cook Time | 60 minutes |
| Servings |
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 beets in the skin, then peel and grate.
- Carrots, onions, parsley root cut into strips (or grate) and fry in ghee with the addition of tomato paste.
- Sausage cut into circles and pour boiling water.
- Fry the flour in a dry pan, then dilute with a small amount of broth (tip: do not heat the pan strongly, 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 beetroot soup.
- The finished dish is seasoned with sour cream, sprinkle with herbs.
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