* 60ml vegetable oil
* 4 large Onions, peeled and thinly sliced
* 4 Carrots, peeled and cut into 2.5cm lengths
* 2 medium Potatoes, peeled and chopped
* 3 medium beetroots, peeled and half grated and half chopped
* 4 large cloves of Garlic, peeled and chopped
* 2 large Tomatoes, chopped
* 2 tablespoons Vinegar or Lemon juice
* ¼ head of Cabbage, chopped
* 2 litres vegetable stock
* Parsley and/or Dill (to taste)
* Salt (to taste)
* Sugar (to taste)

===Method===
* Heat the oil in a stock pot and fry the Onions until golden-brown at a medium heat, stirring regularly.
* Add the Carrots, potatoes, chopped beetroot and garlic and cook for a further 5 minutes.
* Add the Tomatoes and grated Beets together with the Vinegar or Lemon juice.
* Mix everything, then cover the pan with a lid and cook for 5-10 minutes more at low heat.
* Add the stock on a medium heat and when boiling, add the cabbage and simmer for 20 minutes.
* Add the parsley, and Dill.
* Add the Salt and Sugar if using.
* Heat through and leave for 2 hours for the flavours to develop.
* Reheat and serve
* Our favourite beetroot recipes

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