2 beetroot
2 potatoes
2 carrots
1 onion
1 clove garlic
1 tbsp oil
1/2 tsp caraway seeds
1 stock cube (beef or veg)
1 ltr boiling water
2 tbsp vinegar
Peel and grate the beetroot, potatoes and carrots. Peel and finely chop the onion and garlic.
In a large soup pan, gently fry the onion and garlic in the oil until glassy, then add the remaining veg and stir for a couple of minutes. Add the stock, boiling water, vinegar and caraway, bring to a simmer.
Make sure the stock covers all the veg by about 1cm. If not, add a little more water and leave to boil for an hour, stirring occasionally. Season to taste.
Serve in bowls with a big dollop of sour cream, smetana or greek yoghurt spooned in at the last minute, and hunks of crusty bread.
This is a beautifully coloured, sweet and sour winter warmer. It is very filling and has a deep, earthy flavour and reheats well.
You can add a quarter of finely shredded cabbage when you add the other veg, should you have it, but do check the seasoning carefully as you may need a little more stock.