Name: Sweet and Sour Cabbage, Beetroot and Tomato Borscht
Yield: Serves Six
Ingredients: 1 carrot, chopped; 4–6 raw or vacuum-packed (cooked, not pickled) beetroot (beets), 3–4 diced and 1–2 coarsely grated; 1 onion, chopped; salt and ground black pepper; 45 ml/3 tbsp chopped fresh dill, plus extra to garnish; 1 litre/1¾ pints/4 cups vegetable stock; 400 g/14 oz can tomatoes; 4–6 new potatoes, cut into bitesize pieces; 30–45 ml/2–3 tbsp white wine, cider vinegar or sour salt (citric acid); 1 small white cabbage, thinly sliced; sour cream, to garnish; buttered rye bread, to serve; 45 ml/3 tbsp sugar

Preparation info

Serves
Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

There are many variations of this classic Ashkenazic soup. This version is served hot and includes plentiful amounts of cabbage, tomatoes and potatoes. If you make the meat version, omit the sour cream and serve with unbuttered rye bread.

Ingredients

1 onion, chopped
1 carrot, chopped
4–6 raw or vacuum-packed (cooked, not pickled) beetroot (

Vegetarian
Soup

Method

Put the onion, carrot, diced beetroot, tomatoes, potatoes, cabbage and stock in a large pan. Bring to the boil, reduce the heat and simmer for 30 minutes, or until the potatoes are tender.
Add the grated beetroot, sugar, wine and vine

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