Name: Borscht
Total time: 1 h
Yield: Serves 4
Ingredients: 2 tbsp rapeseed oil; 3 medium (about 500g) beetroots, peeled and diced; 1 onion, diced; 1 carrot, diced; 1 stick celery, diced; 2 bay leaves; crushed to make ½ tsp black peppercorns; 1.5 litres beef stock; 400g tin chopped tomatoes; 2 medium (about 500g) potatoes, diced; ½ (about 300g) savoy cabbage, shredded; 1 tbsp apple cider vinegar; 75ml soured cream; a handful dil, to serve

2 tbsp rapeseed oil
3 medium (about 500g) beetroots
peeled and diced
1 onion
diced
1 carrot
diced
1 stick celery
diced
2 bay leaves
crushed to make ½ tsp black peppercorns
1.5 litres beef stock
400g tin chopped tomatoes
2 medium (about 500g) potatoes
diced
½ (about 300g) savoy cabbage
shredded
1 tbsp apple cider vinegar
75ml soured cream
a handful dil
to serve

Method

step 1
Heat the oil in a large pan or casserole over a medium heat and add the beetroots, onion, carrot and celery with a pinch of salt, the bay leaves and black pepper. Cook for 10 minutes, stirring regularly, until the vegetables are softening around the edges, adding a splash of water if it sticks. Pour in the stock and chopped tomatoes, and simmer gently for 20 minutes. Stir in the potatoes and cook for another 20 minutes until the beetroot and potatoes are cooked through.
step 2
Stir in the cabbage and simmer for 5 minutes until the cabbage is just cooked but still has a little bite. Season and stir in the apple cider vinegar. Divide between bowls and top with soured cream and dill.