Ukrainian Red Borscht

1 (16 ounce) package pork sausage or you can use a pork or beef roast chopped

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

1/2 medium head cabbage, cored and shredded

1 (8 ounce) can diced tomatoes, drained or fresh, diced

3-4 cloves garlic, minced

salt and pepper to taste

HOW TO PREPARE:

In a large pot, cook sausage until it is no longer pink. Fill the pot halfway with water and bring to a boil. Add the beets and cook until they have lost their color, then remove and peel them, dice them, then add them back to the pot. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage. 

Heat the oil in a skillet over medium heat. Add the onion and garlic and cook until tender. Add the diced tomatoes and heat through. Transfer to the pot, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar. Ladle into serving bowls, and garnish with sour cream and fresh dill or parsley.