Heat the vegetable oil in a large soup pot over medium heat.
Add pork sausage and cook, stirring occasionally with a wooden spoon to break up the meat. Cook until brown, approximately 4 minutes.
Add onion, garlic, carrot, and beets. Season to taste with salt and pepper. Cook, stirring occasionally, until the onion becomes fragrant and translucent, approximately 3-4 minutes.
Add shredded cabbage, bay leaves, diced tomatoes, and water. Increase the heat to high. Bring soup to a boil, then reduce the heat to medium-low and cover with a lid. Allow the soup to simmer until the beets and cabbage are very soft, approximately one hour.
Uncover and remove the bay leaves. Stir in sugar and fresh dill.
Continue cooking for 5-10 minutes. Taste and adjust the seasoning if needed.
Serve the soup with a dollop of sour cream.
Enjoy!
