Name: Borscht
Prep time: 20 min
Cook time: 60 min
Yield: 4
Ingredients: 4 fresh beetroot (about 680g, without stems and greens), un-peeled; 60 to 80g sour cream; Freshly ground black pepper; 2.1 litres beef stock; One 450g tin whole, peeled tomatoes (with liquid), roughly chopped; 1 bay leaf; 3 fresh thyme sprigs; 3 parsley sprigs; 1/4 1 head Savoy cabbage (about 225g), cored, cut into 2cm wedges, and shredded; 1/4 tsp caraway seeds; 4 cloves garlic, minced; 2 leeks (white part only), halved lengthwise and thinly sliced crosswise; 2 stalks celery, halved lengthwise and thinly sliced crosswise; 45g unsalted butter; 2 Tbsp plus 2 tsp salt; 60ml plus 3 Tbsp red wine vinegar, plus more for passing at the table; 2 Tbsp chopped fresh dill