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In a small pot, cut carrots up and put into one pot and add ½ inch of olive oil to the pot, cook until carrots are tender.
Do the same in a separate small pot with the beets.
In the large final soup pot, brown the sausage pieces, then remove and set aside with its juices.
Add about 5 cups of water to the soup pot, add in onions and potatoes and salt. Boil until potatoes are tender.
Pour in the beets and all oil, carrots and all oil, the tomato sauce, and sausage with its juices.
Add in cilantro and pepper.
Serve with a dollop of sour cream in each bowl.