This bright magenta beet soup is nutritionally dense, and served with a hearty dark bread, it will have you thinking of the Old Country in no time.
- 1 lb pork sausage
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp marjoram
- 1 tsp caraway seeds
- 2 carrots, sliced into half moons
- 8 oz tomato purée
- 8 cups broth
- 1/2 head cabbage, cored and grated
- 3 medium beets, peeled and shredded
- 3/4 cup fresh dill, divided
- 2 tbs red wine vinegar
- 1 tbs honey (Optional)
- sour cream
- Salt and pepper, to taste
- Crumble or slice sausage and cook in stock pot over medium-high heat until done. Remove sausage from heat and set aside. Drain excess fat, leaving 2 tbs remaining.
- Sautée onion and garlic in same pot until they begin to turn gold and soften, about 5 minutes. Stir in the marjoram and caraway seeds.
- Add carrots and cook until they begin to soften, about 5-7 minutes. Add tomato purée and let cook 1-2 minutes to lightly thicken.
- Add broth and let simmer for 10 minutes. Add cabbage and beets. Simmer partially covered, until vegetables are all tender, about 15 minutes. Return meat to pot and let warm through. Stir in 1/4 cup dill, red wine vinegar, and honey, then salt and pepper to taste.
- Serve with a dollop of sour cream and a sprinkling of fresh dill.
This is a traditional recipe with a lot of variations. If you're feeling adventurous, try it with some of these common additions: diced potatoes, parsnips, beef roast, or white beans.