Spicy Sausage Borscht - cooking recipe

Ingredients

1 tablespoon olive oil
1 large red onion, thinly sliced
1 lb spicy pork sausage, without casings
1 teaspoon fennel seed
1/2 teaspoon dill seed
1 quart beef stock
3 (15 ounce) cans beets, drained
salt, to taste
black pepper, ground, to taste
fresh dill, chopped, to serve
sour cream, to serve

Preparation

In a large saucepan over medium-high, heat oil. Add onion and cook until just starting to brown, 3 to 5 minutes.
Add sausage and cook, breaking it up, until lightly browned, 3 to 5 minutes.
Add fennel and dill seeds and cook for another 30 seconds.
Add stock and bring to a simmer.
While stock heats, fit a food processor with the large grating attachment. Grate the beets. Add beets and any liquid in the processor to the pan. Bring to a simmer and cook for 5 minutes.
Season with salt and pepper, to taste.
Ladle into bowls and served topped with sour cream and dill.