Russian beetroot soup

Ingredients:

• 1 bunch (5) beetroots
• 2 Tbsp (30ml) olive oil
• 1 carrot, sliced
• 1 red onion, sliced
• 1 leek, rinsed and chopped
• 2 cloves garlic, chopped
• 8 cups (2L) vegetable stock
• 2 bay leaves
• ¼ head red cabbage, shredded
• Salt and milled pepper
• Sour cream and fresh dill, for serving

Method:

1. Boil beetroots in water for 20 minutes or until tender. 
2. Drain, peel and quarter beetroots.
3. Heat oil in a large pot and sauté carrot, onion and leeks.
4. Add garlic and fry for another minute.
5. Add stock, bay leaves, cabbage and beetroot. Season.
6. Simmer for 5-8 minutes until beetroot and cabbage are tender.
7. Roughly blitz soup with a stick blender to desired consistency.
8. Serve soup with a dollop of sour cream and garnish with dill.