Classic borscht
<p>This hearty Ukrainian/Russian classic beet soup has it all: iron, vitamins and fibre, and with its ruby red shade, it’ll add colour to any meal.</p>
<p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p>
<ul>
<li>1 medium onion</li>
<li>½ of a small head of cabbage</li>
<li>1kg of fresh beets (about 7)</li>
<li>3 carrots</li>
<li>1 small celeriac bulb or 4 celery stalks</li>
<li>1 tablespoon of butter</li>
<li>4 crushed garlic cloves</li>
<li>1350g of can vegetable cocktail juice</li>
<li>4 cups of water</li>
<li>¼ cup of red wine vinegar</li>
<li>3 tablespoons of granulated sugar</li>
<li> ½ teaspoon of crushed hot chilli pepper</li>
<li>1 teaspoon of salt and pepper</li>
<li>2 bay leaves</li>
<li>1 cup of chopped fresh dill</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p>1. Prepare vegetables: slice onion and cabbage, peel/grate beets, grate carrots and celeriac.</p>
<p>2. In a large pot, melt butter and stir in garlic and onion. Sauté over medium heat until onion has softened.</p>
<p>3. Pour in vegetable juice and stir in remaining ingredients and vegetables.</p>
<p>4. Cover and bring to a boil. Reduce heat to low and let simmer until vegetables are cooked through, (45 minutes to one hour) stirring occasionally.</p>
<p>5. Serve hot with a dollop of sour cream and fresh dill.</p>
<p><strong>Related links:</strong></p>
<p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/roast-beetroot-soup/">Roasted beetroot soup</a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/red-lentil-soup/">Spicy red lentil soup</a></strong></em></span></p>
<p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/pea-soup/">Simple pea soup</a></strong></em></span></p>
