borscht

500g raw beetroot, peeled and grated
500g red cabbage, finely shredded
3 tbsp tomato purée
2 tbsp red wine vinegar
125g butter
1.2 litres beef stock
1 medium onion, grated
1 carrot, grated
salt and freshly ground black pepper
1 tbsp brown sugar

put the beetroot and red cabbage into a large saucepan. Stir in the tomato purée, vinegar, half the butter and the beef stock. Cover and simmer gently for one hour.

melt the remaining butter and sauté the onion and carrots until golden. Add to the beetroot and cabbage mixture, cover and simmer gently for a further 15 minutes. Taste for seasoning and add the brown sugar.

serve garnished with soured cream.