Borscht

Ingredients

• 500g raw beetroot, peeled and grated
• 2 carrots, grated
• 1 onion, diced
• 3 garlic cloves
• 400g white cabbage, shredded
• 400g tin chopped tomatoes
• 1.2 litres vegetable stock
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• Soured cream and fresh dill to serve

Method

1. Soften onion and garlic in oil 5 min.
2. Add beetroot, carrot, cabbage, tomatoes and stock.
3. Simmer 30 min until all veg is tender.
4. Add vinegar and sugar; balance sweet and sour to taste.
5. Serve with soured cream and dill.