Ingredients
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4 cups beef broth
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2 cups tap water
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1 large onion
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1 inch piece ginger
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1 (15 oz) can sliced beets (not pickled)
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2 tbsp canola oil
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1 (10 oz) bag shredded red cabbage
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1 tsp cinnamon
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1 (14 oz) can cannellini beans
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14 oz kielbasa
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1/2 cup Greek yogurt
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1/4 tsp red chili flakes, optional
Steps
1
In a saucepan, bring the broth and water to a boil. Chop the onion and peel and grate the ginger. Drain and finely chop the beets. Heat 2 tbsp oil over medium heat in a large saucepan and fry the onion, ginger, red cabbage and cinnamon 3 min. on
medium heat. Add the stock and simmer for 10 min.
2
Meanwhile drain and rinse the canned beans and slice the sausage. Add to the soup and cook for 5 min. Season with salt (in moderation) and pepper.
3
Divide the soup among 4 bowls and top each serving with 2 tbsp yogurt and a sprinkling of red chili flakes, if desired.
