Ukrainian Red Borscht Soup

1 (16 oz) pkg pork sausage, cooked (opt.)

3 medium beets, peeled and shredded

3 carrots, peeled and shredded

3 medium baking potatoes, peeled and cubed

1 T oil

1 medium onion, chopped

1/2 -1 (6 oz) can tomato paste (or ketchup, to taste)

2 quarts water

1/2 medium head cabbage, cored and shredded

1 (8 ounce) can diced tomatoes, drained (opt)

3 cloves garlic, minced (opt)

salt to taste

1 t. sugar (opt, but not needed)     

1 t vinegar, any type (opt. -- if you didn't add in ketchup)   

1. Heat the oil over medium heat. Add the onion, and cook until tender. (add meat now if desired)
2. Fill the pot halfway with water and bring to a boil. Add the potatoes and cook 10 minutes.
3. Add the carrots, beets, cabbage and tomatoes; cook 10 more minutes.
4. Stir in the tomato paste to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt (and sugar if needed).

*from www.allrecipes.com