Ukrainian Red Borscht Soup

 from Bruce (Ruth's husband) from Allrecipes

1 pound park sausage

1 Tbsp vegetable oil

1 medium onion, chopped

1 6 oz can tomato paste

3 medium beets, peeled and shredded

3 carrots, peeled and shredded

3 medium baking potatoes, peeled and cubed

1/2 medium head cabbage, cored and shredded

1 cup diced tomatoes, drained

8 3/4 cups water, divided, or as needed

3 cloves garlic, minced

1 teaspoon white sugar, or to taste

salt and pepper to taste

1/2 cup sour cream for topping

freshly chopped dill or parsley for garnish

Gather all ingredients

Crumble sausage and good until no longer pink.  Set aside

Heat oil, add onion and cook until soft, stir in tomato paste and 3/4 cup water.  Stir until blended.

Bring 8 cups of water to a boil.

Add cooked sausage and beets, return to a boil.

Add carrots and potatoes, return to a boil.  Cook until potatoes are tender.

Stir in cabbage and tomatoes.

Add onion mixture, then garlic, turn off the heat, let stand for 5 min.  Stir in sugar, salt and pepper.