2 Litres beef stock

2 md Potatoes peeled and cut into

Cubes 2 Carrots, peeled and

Julienned 1 lg Onion peeled and chopped

Finely 2 lg Beetroot, peeled and

Julienned 3 Stalks celery, julienned

3 Cloves garlic, crushed

2 ts Sugar

1 ts Sea salt

1 ts Freshly ground black pepper

1/4 sm Cabbage, shredded

6 Ripe tomatoes, peeled and

Cut into cubes 3 Sprigs fresh dill, chopped

Finely 3 Sprigs Italian parsley

TO SERVE: Light sour cream Finely chopped dill Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to the boil in a large saucepan. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked. Add the cabbage, tomatoes, dill and parsley. Cook for a further 10 to 12 minutes. Remove from the heat and allow to stand for 10 minutes. Serve in large soup plates with a teaspoon each of sour cream and chopped dill. From: Ian Hoare Date: 07-27-96 -----