Borscht Soup Recipe Ingredients     beetroots  500 gm     white chicken stock 2 lt     white cabbage 50 gm      celery 50 gm     leek 50 gm     onion 50 gm     red wine vinegar  50 ml     bouquet garni (with fennel seeds) 1 pc     sour cream   sq     dill - fresh sprigs  sq Method    1. Wash and scrub the beetroots extremely well to remove any trace of dirt    2. Place in a saucepan with the stock Stock Recipes and gently simmer until the beetroots are tender    3. Remove and allow too cool, once cool, peel and cut flesh into fine strips (julienne) or dice - set aside    4. Strain the stock well and set aside    5. Finely shred the cabbage and finely dice the other vegetables, sweat (cook with no colour) in a little butter until softened slightly    6. Add the vinegar and reduce until almost dry    7. Add the strained stock and bouquet garni and simmer until the vegetables are cooked (approx. 10 minutes)    8. Add the beetroot and simmer for 5 minutes    9. Spoon into serving bowls, add a teaspoon of sour cream and a sprinkling of chopped dill Chef's Tip:         If you have any cold roast beef left over in the fridge, finely dice it and add to the soup         Summer where you are? All the better, chill the cooked soup down and serve it in chilled cappuccino cups . . . so refreshing as an appetiser with a difference         Fresh beets not available? No problems; replace with tinned ones instead (add the juice to the stock though, don't waste it) Chef Jos Wellman Tutor, author and restaurateur New Zealand    Read also: Potato Cake With Goat's Cheese Recipe  Caesar Salad Recipe Gazpacho Soup Recipe   Red Onion Galettes Recipe Fish Soup Recipe