- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.
Ingredient:
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 parsnips, peeled and cut into thin slices
- 1 small celery root (about 3/4 pound), peeled and cut into 1/2-inch chunks
- 1 turnip, peeled and cut into 1/2-inch chunks
- 1 3/4 teaspoons salt
- 2 cups drained diced canned beets (1 (15-ounce) can)
- 1 1/2 cups drained diced canned tomatoes (1 (15-ounce) can)
- 3 1/2 cups canned low-sodium beef broth or homemade stock
- 3 cups water
- 1/4 teaspoon fresh-ground black pepper
- 1/2 pound kielbasa, halved lengthwise and sliced crosswise
- 1/3 cup plus 3 tablespoons chopped fresh dill
- 1/4 cup sour cream
