Borsch (Beetroot Soup)

  • 2 raw beetroot, grated

  • 1 onion, finely diced

  • 3 potatoes, peeled and diced

  • 285 grams cabbage, in thin shreds

  • 2 tablespoons butter

  • wine vinegar

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1.7 litres warm water

  • 6 tablespoons sour cream

  • 1 lemon

  • 1 and 1/2 tablespoon tarragon

Method

Cook beetroot and onion in butter in large pan. Add salt and pepper, cook for 10 minutes.

Add wine vinegar to taste, and cook for another 10 minutes.

Add cabbage and potato. Simmer for one hour, then add juice of one lemon.

To serve, ladle into hot plates and spoon sour cream in centre.

If you don’t have sour cream, you can make it by mixing 120 ml cream with 1 tablespoon lemon juice.