Sausage Borscht

1 liter water
2 stock cubes
4 beetroots
2 carrots
400 g sausages
white pepper, marjoram
salt if needed

Peel beets. Grate the carrots and beetroots coarsely. Put in a saucepan, pour the water onto. Add the stock cube and marjoram.

Boil about half an hour. Slice the sausages. Add them to the soup and simmer another 5 minutes. Serve the soup with sour cream on top.

This looks excellent and will make it when I get home - there is a tonne of beets from the CSA need a treatment.

What type of sausage do you use? I know each country has their own take on sausage.

Our sausages what I used to this soup were quite similar like these Swedish ones:

https://en.wikipedia.org/wiki/Prinskorv

Thanks Saliha. I'll look at IKEA and have been looking for an excuse to go there.
They remind me of the little Alsatian sausage as well.