Serves 8

INGREDIENTS:

1 lb- 1 ½ lbs beetroot
1 tbsp sunflower oil
1 large onion, thinly sliced
1 large potato, peeled and cut into julienne strips
2 large carrots, cut into julienne strips
3 celery stalks, thinly sliced
6 cups Broth
1 can (796ml) of Whole Tomatoes
2 tbsp fresh lemon juice
2 tbsp chopped dill
Salt and freshly ground black pepper
½ cup white cabbage, thinly sliced
1 cup sour cream

COOKING INSTRUCTIONS:

Wash, peel and slice the beetroot into very thin strips

Heat the oil in a larg pan and fry the thinly sliced onion for a few minutes, then add the potato, carrot, celery, and beetroot strips.  Cook for five minutes, stirring frequently until the oil is absorbed.

Add the stock, tomatoes, lemon juice, half of the dill and seasoning.  Bring to the boil and simmer for 30 minutes until the vegetables are tender.

Add the cabbage and simmer for 5 minutes.  Adjust the seasoning.  May be served hot or cold (chill soup several hours or overnight) with a dollop of sour cream and sprinked with the remaining dill.