Beet Soup with Smoked Sausage Beet Soup with Smoked Sausage

Author: Canadian Living

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



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.)

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
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Beet Soup with Smoked Sausage