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 4,000
printed 62

saved 1

Use lots of beetroot for health and colour!

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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.
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