Borscht Traditional Authentic RECIPE?!

I translated this to Greek using the Google translate tool but Answers would not accept it. So, here is the English version.

Ingredients

1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish
Directions

Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
Ladle into serving bowls, and garnish with sour cream and fresh parsley.

Borscht has many versions.
Ukrainian borscht is this;

Fry onion and celery pieces, some fresh garlic.
Add water, bring to boil.
Add vegetable; corn, peas, carrots,potatoes,chopped tomatoe, cabbage and cook.
Add beet last.
Dill weed is what make borscht taste the way it does.
Add dill with beets.
Simmer for an hour.
Soup should be thick; then add fresh cream or sour cream.

No soup has exact recipe.
Enjoy!
If this is not enough information, say so. I will come back and look and answer any question.