Step 1

Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.

Step 2

Fill a large pot halfway with water (about 8 cups) and bring to a boil.

Step 3

Add sausage to pot, cover pot, and return to a boil. Add beets and cook until they have lost their color. Add carrots and potatoes and simmer until tender, about 15 minutes.

Step 4

Add cabbage and diced tomatoes to pot.

Step 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.

Step 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.

Step 7

Ladle into serving bowls. Garnish with sour cream and parsley.

Nutrition Facts

Per Serving:

257 calories; protein 10.1g; carbohydrates 24.4g; fat 13.8g; cholesterol 31mg; sodium 626.3mg.

Recipe with collaborators

Ingredients

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