Sweet and Sour Cabbage, Beet and Tomato Borscht

Ingredients
1 onion, chopped
1 carrot, chopped
4-6 raw or vacuum-packed (cooked not pickled) beets, 3-4 dices and 1-2 coarsely grated
1 can (14 oz) tomatoes
4-6 new potatoes, cut into bite size pieces
1 small white cabbage, thinly sliced
4 cups veggie stock
3 tablespoons sugar
2-3 tablespoons white wine, cider vinegar or citric acid
3 tablespoons chopped fresh dill, plus extra for garnish
salt and ground black pepper
sour cream (kefir) to garnish
buttered rye bread, to serve

Directions

• Put the onion, carrot, diced beets, tomatoes, potatoes, cabbage, and stock into a large pan. Bring to boil, reduce the heat and simmer for 0 minutes, or until the potatoes are tender.
• Add the grated beets, sugar, wine, vinegar/citric acid to the soup and cook for 10 minutes. Taste for a good sweet-sour balance and add more sugar/vinegar if necessary. Season.
• Stir the chopped dill into the soup and ladle into warmed bowls immediately. Garnish each bowl with a generous spoonful of sour cream and more dill and serve with buttered rye bread.