Ingredient:
400 g whole, uncooked beetroot 
20 ml sunflower oil 
120 g chopped streaky bacon
1 large onion 
1 large carrot, cut into julienne strips 
3 celery sticks, thinly sliced
2 litres cups chicken stock 
About 225 g chicken stock 
About 35 ml lemon juice or wine vinegar 
2 tbsp chopped dill
120 white cabbage, thinly sliced 
160 ml sour cream 
Salt and freshly ground black pepper 

Method:
Peel the beetroot, slice and then cut into very thin strips. 

Heat the oil in a large, heavy pan and fry the bacon over a gentle heat for 3-4 minutes. Add the onion, fry for 2-3 minutes and then add the carrot, celery and beetroot.

Cook for 4-5 minutes, stirring frequently, until the oil has been completely absorbed. 

Add the stock, tomatoes, lemon juice or wine vinegar, half of the dill and seasoning.

Bring to the boil and simmer for about 30-40 minutes until the vegetables are completely tender.

Add the cabbage and simmer for 5 minutes until tender. Adjust the seasoning and serve sprinkled with remaining dill and the sour cream.