Borscht

Ingredients

• 2 tablespoons olive oil
• 1 onion (finely chopped)
• 2 celery sticks (finely chopped)
• 1 carrot (finely chopped)
• 1 thyme sprig
• salt and black pepper
• 2 cups beetroot (peeled and diced)
• ½ cup red cabbage(thinly sliced)
• 2½ cups low sodium vegetable stock
• 1 tablespoon red wine vinegar
• 1 tablespoon dill (finely chopped)
• 2 tablespoons sour cream (optional for serving)

Preparation

1. heat the olive oil in a large pan and add the onion, celery, carrot and thyme sprig. season well and cook until golden brown.
2. add the beetroot and cabbage and stir well. add 1 cup of water and cook covered for 10-15 minutes.
3. after 10 minutes, add in the stock and vinegar. simmer for 5-10 minutes.
4. remove from the stove and puree the soup.
5. serve with dill and a dollop of sour cream.