You will need…

* 17 ½ oz red beetroot
* 2 large carrots
* 1 turnip
* 7 oz white cabbage
* 1 large onion
* 1 garlic
* 2 Tbsp butter
* 8 cups (4 pints) bouillon
* 2 Tbsp red wine vinegar
* 2 bay leaves
* 1 tsp sugar
* salt, black pepper
* 1 bouquet garni , or a bunch of parsley and dill
* sour cream to garnish
* 1 sharp knife
* 1 cutting board
* 1 large saucepan with fitted lid
* 1 wooden spoon

Step 1:
Prepare the ingredients
Wash the vegetables thoroughly and chop them roughly into bite sized pieces.
Step 2:
Prepare the condiment
If you are making your own bouquet garni, wash the parsley and dill and tie them into a bouquet.
Step 3:
Get started
Melt the butter in a large saucepan and add the turnip, carrots and onion. Braise for about 10 minutes at a low temperature, letting the vegetables cook slowly.
Step 4:
Add other ingredients
Add the beetroot, bouillon, vinegar, sugar, bay leaves and mix gently.
Step 5:
Add the spices
Season the mixture with fresh black pepper and salt, to taste. Put in the garlic and stir once. Cover the pan with a tight fitting lid and let it simmer for 45 minutes.
Step 6:
Finish cooking
Add the white cabbage and the bouquet garni and cover the pan again. Simmer for a further 30 minutes. Remove the bouquet and bay leaves before serving.
Step 7:
Serving suggestions
Spoon the soup into deep bowls and add a generous dollop of sour cream.