Weeknight borscht

1 hour · serves 4

Ingredients

• 2 medium beetroots, grated
• 1 carrot, 1 onion, chopped
• ¼ white cabbage, shredded
• 2 potatoes, diced
• 1.5 l beef or vegetable stock
• 1 tbsp tomato paste, 1 tbsp vinegar
• Dill and sour cream to serve

Method

1. Soften onion and carrot, add beetroot, tomato paste and vinegar; cook 10 minutes.
2. Add stock and potatoes, simmer 15 minutes.
3. Add cabbage, cook until just tender.
4. Rest 10 minutes. Serve with dill and sour cream.