Description
The recipe for this soup I found in the book Isaeva E. L. "Soups, rassolnik, Sokolniki. Collection of best recipes" (TD "Publishing World books", 2009). Made once and since then cook constantly, preferring his usual soup. My family love this soup, my daughter often asks to cook "red soup with sausage". This beetroot soup a rich Burgundy color, slightly sweet taste. Who like beets, a must try. Note: I usually indicated the dosage of ingredients vary at its discretion
Ingredients
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Broth
1500 ml
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Beets
700 g
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Sausage
200 g
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Carrots
1 piece
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Onion
1 piece
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Parsley
1 piece
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Tomato paste
2 Tbsp
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Melted butter
2 Tbsp
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Flour
1 tsp
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Vinegar
1 Tbsp
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Sugar
1 tsp
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Sour cream
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Salt
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Greens
Cooking
Boil beetroot in their skins, then peel and grate.
Carrots, onions, parsley root cut into strips (or grated) and fry in melted butter with the addition of tomato paste.
Sausage cut into slices and pour over boiling water.
Flour fry in a dry pan and then dissolve a small amount of broth (tip: do not heat much pan, otherwise pour the broth will evaporate).
Prepared ingredients put in a pot, cover with boiling beef broth and cook for 8-10 minutes, then add the beetroot, salt, vinegar and sugar.
The finished dish with sour cream, sprinkle with herbs.
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