175g (6oz) white cabbage, coarsely shredded 200g (7oz) waxy potatoes, diced 1 × 225g (8oz) can chopped tomatoes 1 small carrot, chopped 1 small onion, chopped 1.5 litres (21/2 pints) vegetable or chicken stock, more if needed 500g (1Ib) cooked beetroot, peeled and diced 3-4 dill sprigs, chopped 30g (1oz) sugar 2tbsp wine vinegar salt and black pepper sourced cream and dill sprigs to garnish.
1- Put the cabbage, potatoes, carrot, and onion into a large pan with the stock.
2- Bring to a boil, then simmer for 30-40 minutes until the vegetables are very tender. Add extra stock if necessary.
3- Add the diced beetroot, dill, sugar, and vinegar, and simmer for 10 minutes to let the sweet-sour flavours develop. Add salt and pepper to taste, and more sugar and vinegar if necessary.
4- Serve at once, garnished with spoonfuls of sourced cream and sprigs of dill.