Hearty Scarlet Beetroot & Sausage Soup

Use lots of beetroot for health and colour!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 3~4

Ingredients

Beetroot (medium) 2 (240g)
Onion (small) 1
Celery 1
Green cabbage 100g
Sausages 3-4 (250g)
Bay leaf 1
Garlic 1 clove
Tomato puree 1 tsp
White wine 40ml
Water 750ml
Chicken stock cubes 2
Cider vinegar 1-1.5 tbsp
Soy sauce 1 tsp
Dried herbs as required
Salt & pepper as required
Sour cream as required

Method

1
Beetroot is a very healthy superfood.
2
Roughly chop the onion and celery. Cut the cabbage (such as Savoy) into strips. Peel then cut the beetroot into batons.
3
Put some olive oil in a pan and fry the onions and celery on medium heat.
4
When they're translucent add the sausages, garlic, tomato puree and fry further. Add the white wine and simmer.
5
Add the water, stock cubes, beetroot, cabbage, bayleaf and dried herbs (rosemary and thyme).
6
Simmer for 30-40 minutes until the beetroot has softened.
7
Add the vinegar, salt & pepper and soy sauce before transferring to a serving bowl with the sour cream alongside.

Tips & Note

Hearty Scarlet Beetroot & Sausage Soup

Use lots of beetroot for health and colour!

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 3~4

Ingredients

Beetroot (medium) 2 (240g)
Onion (small) 1
Celery 1
Green cabbage 100g
Sausages 3-4 (250g)
Bay leaf 1
Garlic 1 clove
Tomato puree 1 tsp
White wine 40ml
Water 750ml
Chicken stock cubes 2
Cider vinegar 1-1.5 tbsp
Soy sauce 1 tsp
Dried herbs as required
Salt & pepper as required
Sour cream as required

Hearty Scarlet Beetroot & Sausage Soup

Recipe ID :1221 Posted on 28 OCT 2015

Serves 3~4

views 1,530
printed 44

saved 1

Use lots of beetroot for health and colour!

Share

Ingredients

Print Ingredients Email Ingredients
2 (240g)
1
1
100g
3-4 (250g)
1
1 clove
1 tsp
40ml
750ml
2
1-1.5 tbsp
1 tsp
as required
as required
as required

Method

1
Beetroot is a very healthy superfood.
2
Roughly chop the onion and celery. Cut the cabbage (such as Savoy) into strips. Peel then cut the beetroot into batons.
3
Put some olive oil in a pan and fry the onions and celery on medium heat.
4
When they're translucent add the sausages, garlic, tomato puree and fry further. Add the white wine and simmer.
5
Add the water, stock cubes, beetroot, cabbage, bayleaf and dried herbs (rosemary and thyme).
6
Simmer for 30-40 minutes until the beetroot has softened.
7
Add the vinegar, salt & pepper and soy sauce before transferring to a serving bowl with the sour cream alongside.
PRO
Yukiko
I’ve got 54 recipes!

YUKIKO
Step into my kitchen!
The green broccoli with brown wholegrain mustard looks great in this rice dish.
Broccoli, Cooked rice, Garlic, Olive oil, Pine nuts, Salt & pepper, Flavourings:, Anchovy fillet, Wholegrain mustard
PRO
Enjoy the sweet aroma of the walnuts.
Roasted walnuts, 【A】, Soy sauce, Brown sugar, Mirin, Water, Starch syrup (or Golden Syrup), Nori sheets, Bonito flakes, Sesame seeds
PRO
The combination of the three colours makes you think of spring!
Sushi tray 8cm wide x 15cm long, Asparagus, Rice, 【A】, ●White wine vinegar, ●Wholegrain mustard, ●Honey, ●Salt, Crushed sesame seeds, mirin, Smoked salmon, Mayonnaise, Egg, Small tomatoes
PRO
Thin crispy pastry topped with mushrooms - great for entertaining at home.
Puff pastry sheets, Mushrooms (medium), Onion, Double cream, Miso, Salt & pepper, Chives
PRO
This goes well with wine and beer.
Fried garlic oil:, Olive oil, Garlic, Sautee:, Mushrooms (shimeji, oyster or ordinary), Spring onions, Fried garlic oil, Soy sauce, Marinade:, Mentsuyo (noodle soup), White wine vinegar, Salt, Crushed sesame seeds, Mustard, Thinly sliced baguette
PRO
The touch of sourness will have you asking for more!
Leeks, Cherry tomatoes (diced), Dressing, Olives (finely chopped), Parsley (finely chopped), Garlic (finely chopped), Wholegrain mustard, Your favourite nuts (roasted and finely chopped), White wine vinegar, Olive oil, Stock, Salt & pepper
PRO

Similar Recipe

Taste a whole new side to the beetroot!
Olive oil, Baby beetroot (uncooked), New potatoes, Salt
Nanita
PRO
A trendy sweet, but who would guess it's got vegetables in it! Use a 8x12x4cm tin.
Cooked beetroot, Rasperries, Cream cheese, Double cream, Gelatine sheets, Sugar, Biscuits, Butter
Yukiko
PRO
So nutritious and good for the kids!
Beetroot Sauce:, Beetroot, Onion, Celery, Carrot, Pepper, Mushrooms, Meat (sauce):, Minced beef (extra lean), Bacon, (Meat) sauce:, Beef stock cube, Tinned tomatoes , Light soy sauce, Tomato ketchup, Hot water, Garlic, Bay leaf, Rosemary
This will aid digestion, beetroot is a fantastic vegetable!
Beetroot, Your favourite salad pack, Dressing:, Greek yogurt, Your favourite vinegar, Honey, Sea salt, Olive oil
Beetroot and edamame both have a very vibrant colour. You might think it's too vivid but it's a great combination. In fact, while making the video, I was eating from the plate and before I realised it, it was half finished!
Beetroot, Lemon, Extra virgin olive oil, Salt, Edamame beans (defrosted), Stilton cheese, Walnuts, Black pepper
Mizue
PRO
A slight variation on the Southern France recipe.
Cooked beetroot (small), Olives, Anchovy fillets, Capers, Garlic, Extra virgin olive oil, Cider vinegar, Mustard, Parsley, Salt & pepper
Yukiko
PRO

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.