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Ingredients

• 225g thinly sliced potatoes
• 140g thinly sliced beetroot
• 1L vegetable stock or water
• 2 tablespoons butter
• 250g chopped onions
• 1 teaspoon caraway seed (optional)
• 2 teaspoons salt
• 1 celery stick, chopped
• 1 large carrot, sliced
• 250g coarsely chopped red cabbage
• black pepper to taste
• 1/4 teaspoon fresh dill
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• 250ml passata
• soured cream, for topping
• chopped tomatoes, for garnish

Description

An Elderly Lady Residing In Turkey Served This To A Friend Of Ours While He Was In That Country Several Years Ago. She Has Since Passed Away, But Her Recipe Lives On. It Is The Best Borscht Recipe I've Ever Enjoyed. Serve Topped With Soured Cream, Extra D

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