Leo’s Borshcht

3 fresh beetroots diced (or grated)

1 onion, diced

1 carrot, diced

¼ cabbage, finely sliced

2 potatoes, diced

4 cloves garlic

1 beef stock cube

2 or 3 bay leaves

3 tbsp apple cider vinegar

½ cup of finely sliced dill

Lemon juice if not sour enough

Sour cream

Sauté carrots and onions in some oil. When onions are translucent, add beetroots and garlic. To this, add four or five cups of water.

Bring to a boil and then add cabbage, potato, beef stock cube, vinegar and bay leaves. Cook until potatoes are soft.

Finally add finely sliced dill and season to your palette with lemon juice, sugar, salt and black pepper.

Serve in a bowl with a big dollop of sour cream and a garnish of dill.

No bay leaves: add ¼ dried thyme and ¼ dried oregano = one bay leaf