Source: dLife

A twist on the classic Russian beet soup.

Servings

4 fresh whole beets , peeled and julienned
1 tbsp butter
6 cup low sodium vegetable broth
1 cup red cabbage, shredded
2 medium carrots , julienned
1 medium garlic cloves , minced
1 bay leaves
2 tsp sugar
2 tbsp cider vinegar
1 cooking spray
8 oz vegetarian sausage links
1 pinch salt (to taste)
1 pinch black pepper (to taste)
1 pinch chopped parsley (or dill)

1 In Dutch oven or large pot, over medium heat, combine beets and butter. Cook 3 - 4 minutes.
2 Add broth, cabbage, carrots, garlic, bay leaf, sugar, and vinegar. Bring to boil.
3 Lower heat, cover pot, simmer 20 - 30 minutes or until vegetables are soft.
4 Lightly coat frying pan with cooking spray and heat over medium. Sauté sausage 5 minutes, or until browned.
5 Remove sausage from pan, slice into 1" pieces. Add to soup, stir. Cook 5 minutes. Sprinkle with salt and pepper.
6 When ready to serve, garnish with parsley or dill weed.