2 beets, peeled and grated
1 onion, finely chopped
2 carrots, peeled and grated
1 tbsp vinegar
4 cups vegetable stock
2 oz margarine or butter
1 tbsp sugar
2 tbsp tomato puree
Fresh dill
Sour cream


In a saucepan, melt the margarine/butter and sauté the onion for a few minutes. Then add the beets and carrot and cook for a further 5 minutes.

Pour in the stock, vinegar, sugar, tomato puree, dill and season well with salt and pepper. Cover and allow to simmer for about 30 minutes.

Serve with a dollop of sour cream and crusty bread. Serves about 6.