Borscht (Beet Soup) - cooking recipe

Ingredients

1 (16 ounce) package pork sausage (optional)
8 cups low sodium vegetable broth or 8 cups beef broth
3 large beets, peeled and diced small
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and diced
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 cabbage, cored and shredded (medium size)
1 (8 ounce) can diced tomatoes, drained
5 garlic cloves, minced
salt and pepper (to taste)
1 teaspoon granulated sugar (or to taste)
1/2 cup sour cream, for topping (optional)
1 tablespoon parsley, chopped for garnish (optional)

Preparation

Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from heat and set aside.
Fill a large pot halfway with broth and bring to a boil. If using sausage add to broth, and bring back to a boil. Add the beets and cook until they have lost their color. Add the carrots, potatoes and garlic, simmer until tender (about 15 min). Add the cabbage and the can of diced tomatoes.
Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Simmer another 5-10 minutes, and adjust seasoning (salt, pepper and sugar) to your liking. Cover, turn off heat and let soup stand for about five minutes.
Ladle into serving bowls, and garnish with sour cream and fresh parsley.