BORSHCH SOUP

Ingredients:
Large raw beetroot - 1
Carrot - 1
Onion -1
Tomatoes - 2-3
Celery - little (chopped)
Garlic clove
Water or stock - 1 litre
Seasoning
Vinegar
Little sour cream or cream cheese

Method:

• Grate the beetroot and put into pan with the grated or chopped carrot and onion, tomatoes, crushed garlic and celery.
•  Add the stock.
• Simmer for one and half hour. Season and add a little vinegar.
• Top with sour cream or cream cheese before serving.