Beetroot Soup (Borsch)

A robust soup of rural Eastern Europe. Usually served with sour cream and chunks of bread. Can be a meal in itself
Serves: 6
Preparation Time: 20 mins
Cooking Time: 45 mins
2 pints meat or vegetable stock or two stock cubes dissolved in hot water
3 large beetroot peeled and grated
2 medium onions peeled
3 medium potatoes peeled
4 stalks celery
1 medium cabbage shredded
2 large tomatoes, skinned and chopped
1 green pepper
3 tbs vegetable oil
Juice of 1 lemon
Salt and pepper
1/2 pint sour cream or yogurt
1 tsp fresh flat leaf parsley
Herbs & Spices
1 Bay Leaves
1/2 tsp Dill Seed
1 tsp Garlic Chips
Cooking Instructions
Roughly chop the onions and dice the potatoes, celery and pepper into 3/4" cubes. Stir-fry with oil in a large heavy pot for two mins.
Then add shredded cabbage, grated beetroot, garlic granules, the chopped tomatoes, bay leaf, dill seeds (crushed with back of a spoon) and 1/2 tsp parsley. Stir well, add the stock and simmer until all the vegetables are tender. Use a potato masher to lightly break up the vegetables or, if you prefer a smooth soup, puree in a blender. Season with salt and pepper to taste. Put in a tureen, stir in lemon juice and garnish with 1/2 tsp parsley. Serve with sour cream or yogurt.