Borscht

Step 1

Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined.

Step 2

Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes.

Step 3

Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes.

Step 4

Serve the soup with dollops of sour cream and a sprinkling of dill.