1 medium onion, chopped
3 cloves garlic, minced
1.5 lbs frozen tomatoes, peeled
1-2 T brown sugar
1 T cider vinegar
1 lb. pork sausage
1 lb. beets, peeled and shredded
½ lb. carrots, shredded (or fine dice)
1 lb. boiling potatoes, peeled and cubed small `
1/2 medium head cabbage, cored and shredded salt and pepper to taste
1-2 tablespoons chopped fresh dill
sour cream or yogurt, for optional topping
1. Heat the oil in a skillet over medium heat. Add the onion and garlic and cook until tender. Stir in the tomatoes and cook until nearly broken down. Add sugar and vinegar and transfer to Dutch oven.
2. Crumble the sausage into the skillet with a little oil over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
3. Add 1-2 quart water to Dutch oven and bring to boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15-30 minutes. Add the cabbage and simmer another 10 minutes or until cabbage is tender.
4. Cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt and pepper and chopped fresh dill if available.
Recipe courtesy Joel Rosen