Borscht Soup - cooking recipe

Ingredients

750 g cabbage, trimmed and finely sliced
250 g beetroot, trimmed, scrubbed and diced
200 g carrots, peeled and diced
2 None onions, peeled and finely diced
2-3 tbsp sunflower oil
1 pinch cumin
1.5 litres clear chicken stock
1 sprig dill, finely chopped
1-2 tbsp red wine vinegar

Preparation

Heat oil in a large saucepan and saute onions. Add remaining vegetables, saute briefly, and then season with salt, pepper and cumin. Pour in stock, bring to a boil, cover and simmer for 25-30 mins.
Season soup with salt, pepper and red wine vinegar. Garnish with dill and serve.