Borscht

Serves 4. About 1 hour, most of it unattended.

Ingredients

• 2 medium beets, peeled and grated
• 1/4 small cabbage, shredded
• 2 potatoes, diced
• 1 carrot, grated
• 1 onion, chopped
• 2 tbsp tomato paste
• 1.5L vegetable or beef broth
• a handful of fresh dill, chopped
• sour cream, to serve
• salt, pepper, a splash of vinegar

Steps

1. Soften onion and carrot in a little oil. Add tomato paste and stir a minute.
2. Put broth on to boil with potatoes. After 10 minutes add cabbage and the onion mix.
3. Meanwhile, simmer grated beets in a cup of water with a splash of vinegar until tender (keeps the colour).
4. Add beets and their liquid to the pot. Simmer 15 more minutes. Salt and pepper to taste.
5. Turn off the heat, stir in dill, let it sit 10 minutes. Serve with a spoon of sour cream.

Tastes better reheated the next day. Freezes fine without the sour cream.