Borscht soup

From Gordon Ramsay's Healthy Appetite

Ingredients

Olive oil
1 onion, peeled and finely chopped
2 celery sticks, trimmed and finely chopped
1 large carrot, peeled and finely chopped
1 thyme sprig
500g raw beetroot, peeled and chopped
1/4 red cabbage, finely chopped
800ml vegetable stock
1 tbsp red wine vinegar
1 tsp caster sugar
4 tbsp sour cream

Heat olive in a large pan and add the onion, celery, carrot, thyme leaves and some seasoning. Cook over a medium heat, stirring frequently, for 8-10 minutes

Add the beetroot and cabbage with a small splash of water. Stir well, then cover and cook for 10-12 minutes until the vegetables are just tender. Lift the lid and give the mixture a stir several times during cooking to stop the vegetables catching and burning on the bottom of the pan.

Remove the lid and pour in the stock or water to cover the vegetables. Add the wine vinegar, bring to the boil, then reduce the heat to a simmer. Cook for another 5-10 minutes until the vegetables are soft. Skim off any froth from the surface. Adjust the seasoning to taste with salt, pepper and sugar.

Serve with a dollop of soured cream.