Beetroot & Tomato Borscht

• 1 red onion
• 2 carrots
• 2 large beetroot
• 2 celery stalks
• 1 clove of garlic
• 1 x 400 g tin of plum tomatoes
• 1.2 litres organic beef stock
• 2 tablespoons tomato purée
• 1 teaspoon caster sugar
• ½ a very small red cabbage
• 4 tabelspoons sour cream
• a few sprigs of fresh dill

Peel and finely slice the onion, peel and finely chop the carrots and beetroot, then trim and finely chop the celery. Peel and crush the garlic.

Using a pair of scissors, snip up the tomatoes while still in the tin. Tip these into a large pan and stir in the onion, carrots, celery, beetroot, garlic, beef stock, tomato purée and sugar.

Bring to the boil and simmer gently for 5 minutes.

Very finely shred and add the cabbage and simmer for another 30 minutes or so, or until very soft.

Blend the soup to a texture that suits you.

Serve hot with swirls of the sour cream and a little finely chopped dill sprinkled over with some crutons or crusty bread to dip.