Borscht

Ingredients

• 3 medium beets, peeled
• 1 carrot, grated or sliced
• 1 potato, diced
• 1/4 cabbage, finely shredded
• 1.2 l beef, chicken or vegetable stock
• 1 tbsp vinegar or lemon juice
• Sour cream and dill

How to make it

1. Put the beets in a pot with stock and bring to a gentle boil over medium-high heat. Lower to medium-low and simmer for 20 minutes so the broth turns deep red.
2. Add carrot, potato and cabbage. Keep the soup at a quiet simmer, not a hard boil, for 20-25 minutes until the potato is tender and the cabbage has softened.
3. Stir in vinegar or lemon juice, then season with salt and black pepper. Simmer 5 minutes more on low heat so the flavor settles.
4. Let the soup stand off the heat for 10 minutes before serving. Spoon into bowls and finish with sour cream and dill.