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1 onion chopped
1 carrot chopped
4-6 raw beet, 3-4 diced and 1-2 coarsely grated
400g/14 oz new potatoes cut in bite size pieces
1 small white cabbage thinly sliced
4 cups or 1L veg stock
3 tbsps sugar
2-3 tbsps white wine cider vinegar
3 tbsps chopped fresh dill plus extra to garnish
Salt and pepper, sour cream to garnish
Buttered eye bread to seve with soup
Put onion, carrot & fixed beets, tomatoes, potatoes, cabbage and stock in large pot
Pour over water to cover and crumble in 1 beef stock cube
Bring to a boil & then reduce the heat and simmer until tender
Skim any fat then add vegs
Add grated beet, sugar, wine, vinegar to the soup
Cook 10 minutes
Taste for good sweet/sour balance and add more sugar and/or vinegar
Season
Stir in chopped dill, ladle into warmed bowls
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1st Keep
 debbiedemelt
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