Borscht Recipe | Food Network UK

Ingredients

• 4 fresh beetroot (about 680g, without stems and greens), un-peeled
• 60 80g sour cream
• Freshly ground black pepper
• 2.1 litres beef stock
• One 450g tin whole, peeled tomatoes (with liquid), roughly chopped
• 1 bay leaf
• 3 fresh thyme sprigs
• 3 parsley sprigs
• 1/4 1 head Savoy cabbage (about 225g), cored, cut into 2cm wedges, and shredded
• 1/4 tsp caraway seeds
• 4 cloves garlic, minced
• 2 leeks (white part only), halved lengthwise and thinly sliced crosswise
• 2 stalks celery, halved lengthwise and thinly sliced crosswise
• 45g unsalted butter
• 2 Tbsp plus 2 tsp salt
• 60ml plus 3 Tbsp red wine vinegar, plus more for passing at the table
• 2 Tbsp chopped fresh dill