If you have this soup ready and waiting to just be heated up on your return, stir in chopped green onions and sour cream.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2009
MethodScrub 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.)
Nutritional facts Per each of 6 servings: about
- Sodium 815 mg
- Protein 8 g
- Calories 170.0
- Total fat 7 g
- Cholesterol 23 mg
- Saturated fat 4 g
- Total carbohydrate 21 g
- Iron 13.0
- Folate 47.0
- Calcium 6.0
- Vitamin A 39.0
- Vitamin C 15.0