Borscht

Serves 4-6

4 fresh raw beetroot (approx 400g) 2 potatoes (approx 250g) 1 large white onion 1 celery stalk 1 large carrot ½ small cabbage 50g butter 1 bay leaf 1.5 litres good beef or vegetable stock 3 garlic cloves, peeled and roughly chopped, then crushed under the flat of a knife with 1 tsp salt 2 tbs red wine vinegar sour cream and dill, to serve

Prepare the vegetables, keeping them separate as they go into the pot at different stages. Peel and trim the beetroot and dice three of the four beetroot into 1cm cubes. Peel and dice the potato similarly. Peel and finely chop the onion, celery and carrot. Shred the cabbage finely. Peel and grate the last beetroot. Melt the butter in a large pot over a low to medium heat. Add the onion and soften, stirring occasionally, for 5 minutes. Add the carrot, celery, and diced beetroot and continue to cook, turning the vegetables in the butter occasionally, for another 10 minutes. Add the potatoes, bay leaf and the stock and simmer for 15 minutes. Add the cabbage, garlic and grated beetroot and continue to cook until all the vegetables are tender. Finally, add the vinegar, a good grinding of black pepper, and salt to taste. Serve with dollops of sour cream and a sprinkling of chopped dill.