Borscht

Peel and thinly slice the potatoes3 and beetroot250 g.

Put the potatoes, beetroot and water1 l in a saucepan, cover and cook over medium heat until tender, 20–30 minutes.

Meanwhile chop the onion1, celery1 and carrot1 and shred the cabbage300 g.

Melt the butter1½ tbsp in a soup pot, add the onion and salt1½ tsp and cook over medium heat, stirring now and then, until translucent.

Add the celery, carrot, cabbage and about 500 ml of the cooking water from the beetroot pot. Cover and cook until the vegetables are tender.

Add the potatoes and beetroot with the rest of their water, then the pepper¼ tsp, dried dill1 tsp, vinegar1½ tbsp, sugar1½ tbsp and tomato purée250 ml. Cover and simmer for at least 15 minutes.

Taste and adjust the salt, vinegar and sugar. If it's too thin, simmer uncovered for a few minutes more.

Serve hot, topped with sour cream or yogurt and fresh dill.