Spicy Sausage Borscht

A friend traded me this recipe for my oxtail split-pea soup. I've got to say, for a quick and easy recipe (less than an hour to table), it really packs a wallop! The use of spicy sausage is key here, as well as the fennel seed, dill seed, and fresh dill, and using canned beets makes it *so* much less work than it would be otherwise. I think maybe I got the better part of the trade....

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.