Spicy Sausage Borscht

• 1 tablespoon olive oil
• 1 large red onion, thinly sliced
• 1 lb spicy pork sausage, without casings
• 1 teaspoon fennel seed
• 1/2 teaspoon dill seed
• 1 quart beef stock
• 3 (15 ounce) cans beets, drained
• salt, to taste
• black pepper, ground, to taste
• fresh dill, chopped, to serve
• sour cream, to serve

1. In a large saucepan over medium-high, heat oil. Add onion and cook until just starting to brown, 3 to 5 minutes.
2. Add sausage and cook, breaking it up, until lightly browned, 3 to 5 minutes.
3. Add fennel and dill seeds and cook for another 30 seconds.
4. Add stock and bring to a simmer.
5. While stock heats, fit a food processor with the large grating attachment. Grate the beets. Add beets and any liquid in the processor to the pan. Bring to a simmer and cook for 5 minutes.
6. Season with salt and pepper, to taste.
7. Ladle into bowls and served topped with sour cream and dill.

olive oil, red onion, pork sausage, fennel seed, dill, beef, beets, salt, black pepper, fresh dill, sour cream

Taken from www.food.com/recipe/spicy-sausage-borscht-513368 (may not work)