Traditional Ukrainian borscht

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

Fill a large pot halfway with water and bring to a boil.

Add sausage to pot, cover pot, and return to a boil.

Add peeled and shredded beets and simmer for 10 minutes.

Add peeled and shredded carrots and peeled and cubed potatoes and continue to cook until potatoes are tender (about 10 minutes).

Stir in cored and shredded cabbage and diced tomatoes.

Heat vegetable oil in a skillet over medium heat and add chopped onion and cook until tender.

Stir in tomato paste and remaining 3/4 cup water until well blended. Then pour into a saucepan.

Add garlic to the borscht, cover with a lid and turn off the heat.

Let the borscht infuse for 5 minutes. Add sugar, season with salt and black pepper.

Before serving, garnish with sour cream and fresh parsley.