Beet Soup with Smoked Sausage
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If you have this soup ready and waiting to just be heated up on your return, stir in chopped green onions and sour cream.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 170 |
| pro | 8 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 21 g |
| fibre | 4 g |
| chol | 23 mg |
| sodium | 815 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 13% |
| vit A | 39% |
| vit C | 15% |
| folate | 47% |
Suggested Recipes
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2 lb (1 kg ) beets
2 tbsp (25 mL) butter
2 ribs celery, diced
1 cup (250 mL) diced carrots
1 onion, diced
2 tsp (10 mL) dried dillweed
1 tsp (5 mL) caraway seeds
1/4 tsp (1 mL) each salt and pepper
4 oz (125 g) kielbasa sausage, diced
1/2 cup (125 mL) diced peeled potato
4 cups (1 L) sodium-reduced chicken broth
2 tbsp (25 mL) tomato paste
2 tbsp (25 mL) lemon juice
Preparation:
Scrub and trim off stem ends of beets. Place on double thickness of foil and drizzle with 2 tbsp (25 mL) water; seal tightly. Bake in 425°F (220°C) oven until tender, about 1 hour. Peel and dice; set aside.
In Dutch oven, melt butter over medium heat; cook celery, carrots, onion, dillweed, caraway seeds, salt and pepper, stirring occasionally, until tender, about 8 minutes.
Stir in kielbasa; cook until golden, about 3 minutes. Stir in potato and beets; cook, stirring, for 1 minute.
Stir in chicken broth, 4 cups (1 L) water and tomato paste; bring to boil. Reduce heat and simmer for 45 minutes to blend flavours. Stir in lemon juice. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
In Dutch oven, melt butter over medium heat; cook celery, carrots, onion, dillweed, caraway seeds, salt and pepper, stirring occasionally, until tender, about 8 minutes.
Stir in kielbasa; cook until golden, about 3 minutes. Stir in potato and beets; cook, stirring, for 1 minute.
Stir in chicken broth, 4 cups (1 L) water and tomato paste; bring to boil. Reduce heat and simmer for 45 minutes to blend flavours. Stir in lemon juice. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Tags:
Soups and Stocks; Vegetables; Meat-Pork; Bake; Boil/Simmer; Make-Ahead;
Source
Canadian Living Magazine: March 2009
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