BEETROOT SOUP WITH SOUR CREAM AND FRESH DILL
Prep time 15 mins Cooking time 1 hour 15 mins Serves 4 4 tbsp olive oil 2 small onions, chopped 1 celery stalk, sliced 1 small carrot, sliced 1 medium-size potato, cubed 350g fresh beetroot, peeled and cubed 1.2 litres vegetable stock 2-3 tbsp of fresh dill plus extra sprigs, to garnish 1 bay leaf 1 tbsp white grape vinegar Sour cream or yogurt, to garnish Heat oil in a large saucepan over a medium heat. Add onions and cook for about 5 minutes, stirring occasionally until they are tender and light golden colour. Add celery, carrot, potato and beetroot, stir well and cook for another couple of minutes. Pour in the vegetable stock, add dill and bay leaf, bring to the boil, then reduce the heat. Cover and simmer for about an hour, until all the vegetables are tender. Add 1 tbsp of white grape vinegar. Remove the bay leaf and discard. Blend the soup with a hand blender or in a food processor until smooth. Season to taste with salt and pepper. Serve garnished with sour cream and chopped fresh dill.