Russian Beetroot & Cabbage Soup ‘Borscht’

Method

• Prep Ingredients: Dice the onion and potatoes. Coarsely grate the carrots, finely chop the celery stalks and dill and crush the garlic cloves.
• Take 2 of the 3 beetroots and chop them into 1-inch pieces. Take the remaining beetroot and grate it. Set aside.
• In a large soup pot, heat olive oil on medium high heat for 2 mins, then add in onion, garlic and celery, cook for 3 mins until onions are translucent.
• Add in carrots, potatoes, cabbage, beetroot, tomato sauce and cook for 5 mins
• Add in stock, bay leaves, vinegar, salt and pepper then reduce heat to medium and cover and cook for 25-30 mins stirring occasionally
• Remove lid and pull out a piece of beetroot and test with a fork to see if it is cooked through
• Stir in fresh chopped dill
• Serve with a dollop of sour cream or yoghurt in each bowl