Ingredients
- 16 ounces of pork sausage meat
- 1 medium onion, chopped
- 4 medium cooked and peeled beets
- 6 cups water
- 3 tbsp lemon juice
- 1/4 cup honey
- 1 tsp salt
- 1/2 medium-sized head of cabbage, cored and shredded
- 2 carrots, peeled and shredded
- 2 carrots, diced
- 3 medium white potatoes, peeled and cubed
- 1 can (8oz) diced tomatoes
- 1 small can (5.5oz) tomato paste
- 3 cloves of garlic, minced
- sour cream
- optional: chopped fresh parsley for garnish
Instructions
- Crumble the sausage meat into a skillet on medium-high heat. Add the chopped onion half way through cooking. Stir frequently and cook until meat is no longer pink. Remove from heat and set aside.
- Shred beets into a large pot. Add the water, lemon juice, honey and salt. Bring to a high simmer.
- Add cooked sausage and onion, and return to a high simmer.
- Add cabbage, carrot, potatoes, tomatoes, tomato paste, and garlic. Simmer until tender.
Serving
Serve hot. Top each serving with sour cream as desired. Garnish with parsley if desired.
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