Ingredients

• 1 , 16 ounce
• 3 medium beets , peeled and shredded
• 3 carrots , peeled and shredded
• 3 medium baking potatoes , peeled and cubed
• 0.5 medium head cabbage , cored and shredded
• 1 cup diced tomatoes , drained
• 1 tablespoon vegetable oil
• 1 medium onion , chopped
• 1 , 6 ounce
• 8.75 cups water , divided, or as needed
• 3 cloves garlic , minced
• 1 teaspoon white sugar , or to taste
• salt and pepper to taste
• 0.5 cups sour cream , for topping
• freshly chopped dill or parsley for garnish

Instructions

1. 1 Gather all ingredients.
2. 2 Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
3. 3 Fill a large pot halfway with water (about 8 cups) and bring to a boil.
4. 4 Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
5. 5 Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
6. 6 Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
7. 7 Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!

Nutrition per serving