Borscht

                     1. Cut ¾ of the peeled beetroot into small dice (you may want to wear rubber gloves to do this) and set the rest aside. Melt the butter in a large pan,     and then soften the onion over a gentle heat for 5 minutes. 2. Add the    carrot,    leek,    celery,    diced beetroot, allspice and bay leaf and stir well to coat     with butter. Cook for another 10 minutes, adding a little stock if the vegetables begin to look dry. Meanwhile, grate       the remaining       beetroot. 3. Pour in the rest of the stock and the potatoes     and simmer for 15 minutes, then add the cabbage, garlic and grated beetroot. Cook until all the vegetables are tender (about                    1  0 m  i  n  u  t  es).

                  4. Add the vinegar, sugar, pepper and a pinch of salt and taste. Add a little more of any of these i             f              necessary, then serve with a dollop of sour cream, a sprig of dill, and some Polish bread on the side.300g beetroot peeled, 50g butter, 1 small onion, 1 small carrot, 1              stick of celery,small leek, all              peeled where necessary and cut into small dice or rings2 grains all spice, ½ bay leaf, 1.5l gelatinous beef stock                   2 medium floury potatoes, eg Maris Piper, peeled and cut into small dice½ small cabbage, shredded, 4 cloves g             a             r             l             i             c             , peeled and crushed tbsp cider vinegar 1              tsp sugar             ½, tsp ground black pepper Sour cream and fresh dill, to serve (preferably Polish sour cream, which has a richer flavour)

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