borscht

Serves: 4

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)

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