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Beet Soup with Smoked Sausage

By The Canadian Living Test Kitchen

Tested till perfect

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Beet Soup with Smoked Sausage

This recipe makes 6 servings

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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

If you have this soup ready and waiting to just be heated up on your return, stir in chopped green onions and sour cream.

Ingredients

  • 2 lb beets
  • 2 tbsp butter
  • 2 ribs celery, diced
  • 1 cup diced carrots
  • 1 onion, diced
  • 2 tsp dried dillweed
  • 1 tsp caraway seeds
  • 1/4 tsp each of salt and pepper
  • 4 oz kielbasa sausages, diced
  • 1/2 cup diced peeled potatoes
  • 4 cups sodium-reduced chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp 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.)

Source : Canadian Living Magazine: March 2009

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