Borscht

4 uncooked beetroot, cut into chunks
1 small white cabbage, cut into strips
4 medium peeled boiling potatoes, cut into chunks
1 large onion, chopped
2-3 ribs of celery
[Optional carrot]
2 1/2 pints of chicken or vegetable stock
1 tablespoon of balsamic vinegar
Sea salt and ground pepper
Sour cream
Dill

Bring vegetable stock, cabbage and beetroot to the boil. Add vinegar. Cook for 20 mins. Add potatos, onion and celery (for variety you can also add carrot). Cook for 20 mins. Add seasoning. Cook for 20 mins. Serve with sour cream and dill.