Ingredients:
1 link sausage, diced
1 onions, chopped
1 cup peas
1 garlic cloves, peeled and finely chopped
3 1/2 tablespoons butter ( for sauteing)
1 1/2 celery ribs, chopped
2 large carrots, peeled and julienned
2 -3 whole beets, peeled and julienned ( with roots and leaves)
beet leaves, halved
diced tomatoes, drained
2 tablespoons apple cider vinegar ( or to taste)
8 cups vegetable stock or 8 cups water
3 potatoes, peeled and cut into 1/2in chunks
1/2 small green cabbage, chopped
1/2 cup sour cream
1 -2 tablespoon fresh dill ( to taste)
1 1/2 teaspoons salt ( to taste)
Directions:
Gently cook the onion and garlic in butter in a large saucepan until tender.
Cook beets for about 10-15 minutes in boiling water or stock, then add the carrots. Boil for another 10-15 minutes.
Add the potatoes and dill. When potatoes are still firm (but not hard), add cabbage and beet leaves.
Add celery, sausage and tomatoes. Reduce heat, cover and simmer for 25 minutes.
Add peas, sour cream (stirring out the lumps) and salt. Simmer, half covered, until remaining vegetables are tender (but not mushy).
Stir in vinegar and serve hot.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.