Ukrainian Red Borscht Soup

My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.

1 (16 ounce) package pork sausage

3 medium beets, peeled and shredded

3 carrots, peeled and shredded

3 medium baking potatoes, peeled and cubed

1 tablespoon vegetable oil

1 medium onion, chopped

1 (6 ounce) can tomato paste

¾ cup water

½ medium head cabbage, cored and shredded

1 (8 ounce) can diced tomatoes, drained

3 cloves garlic, minced

salt and pepper to taste

1 teaspoon white sugar, or to taste

½ cup sour cream, for topping

1 tablespoon chopped fresh parsley for garnish

Directions at allrecipes.com

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