Source: dLife

Beets, cabbage and carrots served over vegetarian sausages. Soy-based vegetarian sausages are available, replacing the traditional Polish sausage often used in borscht.

Servings

4 fresh whole beets , peeled and julienned
0.5 tbsp margarine
6 cup low sodium vegetable broth
1 medium head red cabbage , thinly sliced, or shredded
2 medium carrots , julienned
1 medium garlic cloves , minced
1 bay leaf
2 tsp sugar
2 tbsp cider vinegar
8 oz vegetarian sausage links
1 pinch salt and pepper , to taste
1 pinch fresh dill weed , as garnish

1 Saute beets in margarine in Dutch oven 3 to 4 minutes. Add stock cabbage, carrots, garlic, bay leaf, sugar, and vinegar. Heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes.
2 Cook sausage links in lightly greased skillet over medium heat until browned on all sides, about 5 minutes. Cut links into 1-inch pieces and stir into soup; cook 5 minutes. Season to taste with salt and pepper, sprinkle each bowl of soup with dill weed.