Ingredients
- 450 gr. pork sausage
- 3 medium beets, finely chopped
- 3 carrots, finely chopped
- 3 medium baked potatoes, cut into cubes
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 170 gr. box of tomato paste
- 3/4 cup of tea water
- 1/2 cabbage, grated
- 220 gr. canned tomatoes in cubes, drained
- 3 garlic cloves, finely chopped
- 1 tbsp. white sugar, or to taste
- 1/2 cup tea cream, for coating
- 1 tbsp fresh chopped parsley for garnish
- Salt and pepper
Implementation
step 1
Crush the sausage (if using it) in a pan over medium to high heat. Cook and stir until pink. Remove from the heat and set aside.
step 2
Fill a large saucepan halfway with water (about 2 liters) and bring to a boil. Add the sausage, cover the pot and bring to a boil. Add the beets and cook until they lose their color. Add the carrots and potatoes and cook until soft, about 15 minutes. Add the cabbage and canned tomatoes.
step 3
Heat the oil in a pan over medium heat, add the onion and cook until dry. Add the tomato paste and water until well blended and transfer to the pot.
step 4
Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes.
step 5
Serve and garnish with sour cream, if desired, and fresh parsley.