Ukrainian Red Borscht Soup

Materials:

• 1 lb. pork sausage (I use sweet italian)
• 8 c. water
• 2 tsp. chicken bouillon powder
• 3 medium beets, peeled and shredded (or pre-roast and add at same time as cabbage)
• 3 carrots, peeled and shredded (the purple carrots look great)
• 3 medium baking potatoes
• 1 tsp. vegetable oil
• 1 medium onion, chopped
• 1/2 (6 oz.) can tomato paste
• 3/4 c. water
• 1/2 medium head red cabbage, cored and shredded
• 1 (8 oz.) can diced tomatoes, drained
• 4 cloves garlic, minced
• salt and pepper, to taste
• 1/2 tsp. sugar, or to taste
• 1/2 c. sour cream
• fresh dill, for garnish

Methods:

1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from heat and set aside.
2. Fill a large pot with the 8 c. water (should be about half full), add bouillon,  and bring to a boil. 
3. Add the sausage and cover the pot. Return to a boil.
4. If beets uncooked, add to water and cook until beets have lost their color. 
5. Add the carrots and potatoes and cook until tender, about 15 minutes.
6. If beets already cooked, add them now, in addition to cabbage and the diced tomatoes.
7. Heat the oil in a small skillet over medium-high heat. Add onion, and cook until tender. Stir in the tomato sauce and 3/4 c. water until well blended. Add to pot.
8. Add the raw garlic to the soup, cover the pot and turn off the heat. Let stand for 5 minutes.
9. Taste and season with salt, pepper and sugar.
10. Ladle into serving bowls and garnish with sour cream and dill.