1 If using fresh beetroot, heat oven to 170 degrees, wash beetroots and cut off all but an inch of the tops (leave the tails intact), wrap loosely in two layers of foil and pop in the oven for 2.5-3 hours. After 1 1/4 hours (if using pre-cooked beetroots start at step 2)…
2 Chop onion into slices (thin half rings) and chop dill finely. Put Beef, 2 litres of cold water, the chopped onion and dill into a pan, cover and bring to the boil. Simmer for 1 1/2 hours.
3 After 1 1/4 hours peel carrots, chop into half moons and saute gently for 15 mins in butter with the garlic crushed into it.
4 Whilst the carrots are cooking take out the beetroots, cool under the tap and peel off skin with your fingers (it should just slip off - I have been known to use surgical gloves to avoid the staining). Chop these, or your pre-cooked ones into strips. Chop tomatoes into small cubes. Chop cabbage into thin strips
5 Check beef broth for scum (remove with spoon)
6 Add beetroot, carrots, cabbage and tomatoes to beef broth (this is where it goes purple and begins too look like it should). S&P generously. Cook for 10 minutes
7 Chop parsley, wedge lemons and put on table with soured cream for diners to finish the soup to their liking. Add vinegar to pot, mix and serve in deep bowls with hunks of bread on the table.