Ingredients

Steps

• Heat 1 tbsp vegetable oil and 15g butter in a large saucepan until melted.
• Add the diced carrot, celery, and onion and cook gently for a few minutes.
• Stir in the diced beetroot, potato, and garlic and cook for a few minutes until coated.
• Pour in 1.5l stock, season with salt and pepper, and bring to just below a boil.
• Simmer the mixture for 15 minutes.
• Stir in the shredded cabbage and chopped tomatoes.
• Cover and simmer for an additional 20 minutes.
• Serve in bowls with a dollop of sour cream and a sprinkle of dill.