Saute the onion and sausage; drain off grease. Add the beets, carrots, cabbage, lemon juice, sugar, chicken stock (stock can be made with 2 teaspoons chicken bouillon or cubes and 6 cups water). Cover; bring to a boil, then reduce heat. Simmer for 45 minutes. Serve with a dollop of sour cream or yogurt and dill weed. Note: You can leave out the sausage; season. Chill and blend with some sour cream in a blender and serve as a chilled soup. Garnish with a dollop of sour cream or yogurt and dill weed.