Beetroot soup

Method

Peel and dice the beetroot, onion, carrot and potato into small cubes. Melt butter in a large pot and sauté the onion until softened, then add the carrot and potato, cooking for 3 minutes. Add the beetroot and bay leaf, pour in the stock, and bring to a boil, then simmer for 25-30 minutes until all vegetables are tender. Remove the bay leaf and stir in the vinegar and half the dill, adjusting seasoning with salt and pepper. Ladle into bowls and top each serving with a generous dollop of soured cream and remaining fresh dill.