Beet soup with sausages

Ingredients

• 240 g Chorizo, sliced
• 1 1/8 l Water
• 3 tbsp Sour cream
• 1/4 head Cabbage, shredded
• 2 pcs Beets, peeled and shredded
• 2 pcs Tomatoes, peeled, pureed in blender
• 1 pcs Carrots, peeled and sliced
• 1 pcs Onion, peeled, chopped
• 1 clove Garlic, minced
• 1 tbsp Parsley, fresh, chopped
• 1 1/2 tsp Olive oil
• 1/2 tsp Cane sugar
• 1/2 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Cook sausages with small amout of oil until browned; place aside.
2. Fill sauce pot with 1100ml water then bring to a boil.
3. Add the beets, and cook until they have lost their colour.
4. Add the carrots and cook until tender, about 15 minutes.
5. Add the cabbage and continue cooking.
6. Add the chorizo and continue cooking.
7. Heat the remaining oil in a skillet over medium heat; add the onion, and cook until tender.
8. Stir in the puréed tomato and remaining water until well-blended.
9. Transfer the mixture into the pot.
10. Add the raw garlic to the soup, cover, and turn off the heat.
11. Let it stand for 5 minutes.
12. Taste and season with salt, pepper, and sugar.
13. Ladle into serving bowls, and garnish optionally with sour cream, and freshly chopped parsley.