Borscht

SERVES 4 CALS PER SERVING 244

Ingredients

• 175 g (6 oz) white cabbage, coarsely shredded
• 200 g (7 oz) waxy potatoes, peeled and diced
• 1 x 225 g can chopped tomatoes
• 1 small carrot, chopped
• 1 small onion, chopped
• 1.5 litres (21⁄2 pints) vegetable or chicken stock, more if needed
• 500 g (1 lb) cooked beetroot, peeled and diced
• 3–4 dill sprigs, chopped
• 30 g (1 oz) sugar
• 2 tbsp wine vinegar
• salt and black pepper
• crusty bread, to serve
• soured cream and dill sprigs, to garnish

Instructions

1. Put the cabbage, potatoes, tomatoes, carrot, and onion into a large pan with the stock.
2. Bring to a boil, then simmer for 30–40 minutes until the vegetables are very tender. Add extra stock if necessary.
3. Add the diced beetroot, dill, sugar, and vinegar, and simmer for 10 minutes to let the sweet–sour flavours develop. Add salt and pepper to taste, and more sugar and vinegar if nessery Serve at once with crusty bread, garnished with spoonfuls of soured cream and sprigs of dill.

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