Borsch (Russian Vegetable Soup)

Water or vegetable stock 1 l Cabbage 150 g Beetroot 1 small Chopped tomatoes 200 g Potatoes  100 g Carrot 1 Onion 1 Garlic 1 clove Olive oil 50 g Sugar 1 tbsp Vinegar 1 tbsp Flour 1 tbsp Butter 25 g Chopped parsley or dill 2 tbsp Salt, pepper to taste	Bring water to the boil. Add sliced cabbage to the water:

Heat some oil in the frying pan. Add grated beetroot, chopped tomatoes, sugar, vinegar and a small amount of water. Cook over gentle heat for about 10 min:

Peel and dice the potatoes and add them to the cabbage:

Grate the carrot and slice the onion. Add the beetroot and tomato mix to the borsch. Fry the carrot and onion in a little oil for 3-4 min:

Add the carrot and onion mix to the borsch. Melt the butter in the frying pan, add the flour and cook about half a minute:

Add  the flour to the borsch. Taste the soup and add salt and pepper and cook for 20 min. Add chopped herbs:

Leave to stand for 5 min. Add finely grated garlic:

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