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

Chop fined all the vegetables.

In a big pot fill the half with water. When the water boil add the sausages. After 5 min add the beets.

After 10minutes add the carrots and the potatoes.

After 15min add cabbage and the can with the diced tomatoes.

In a pan use the luquid (fat) from the sausages to saute the onions. if you don't have put vegetable oil. when the onion is tender add the tomato paste. cook for 5 minutes. then add into the soup.

add the garlic raw.

leave it to rest for 10minutes.

serve with parsley or dill and a tbl spoon sour cream!