Sometimes I make this soup with just beef stock alone, but when I want to make it extra special, I add some finely chopped, good quality beef when cooking the onions, carrots and celeriac. You can use shin of beef or a little steak- whatever your budget allows.

1lb /450g washed, peeled and grated beetroot

2 tblsp red wine vinegar

3tblsp tomato puree

3 oz/ 85g butter

1.5 litres / 2 ¾ pints beef stock

8 oz/ 225 g of a mixture of onion, celeriac and carrot

1 tblsp plain flour

1 lb/ 450g finely shredded cabbage

I potato –grated

Salt and pepper

1 tblsp sugar

METHOD

1. Melt 1 ½ oz/ 42g the butter in a large pan and add the beetroot, red wine vinegar, tomato puree and half pint /300ml of stock. Simmer for about 30 minutes.
2. Melt the remaining butter in another pan and cook the onion, carrot and celeriac until a pale golden colour.
3. Add the flour and cook for a few minutes until well mixed in.
4. Add 1 tblsp sugar to the mix along with salt and pepper.
5. Add the onion, carrot and celeriac mixture to the beetroot mixture, along with remaining stock.
6. Cook for 15 minutes on a medium heat.
7. Add the cabbage and potato and cook for another 10 minutes.
8. Season to taste and serve with sour cream.

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