Traditional Borstch

2 tablespoons polyunsaturated vegetable oil
2 onions, peeled and finely chopped
3 raw beetroot, peeled and roughly chopped
175 g/6 oz cabbage, finely shredded
750 ml/1V4 pints beef stock
2 tablespoons vinegar
3/4 teaspoon salt
freshly ground black pepper
4 tablespoons plain low-fat yogurt, to serve

Heat the oil in a large pan, add the onions and fry gently until soft and golden. Add the remaining ingredients, except yogurt, and bring to the boil. Lower the heat, cover and simmer, for 1 hour.

Rub the soup through a sieve, or work to a purée in an electric blender. Pour the purée into the rinsed-out pan and reheat gently, adding a little stock or water if the soup is too thick.

Pour into 4 individual bowls, swirl I tablespoon of yogurt in the centre of each bowl and serve hot. If wished, garnish with freshly chopped parsley. SERVES 4