Vegetable Bortsch

1 tablespoon polyunsaturated vegetable oil
1 onion, peeled and sliced
1.75 litres/3 pints water
500 g/11/4 lb beetroot, peeled and roughly
chopped
1 large carrot, scraped and chopped
2 celery stalks, trimmed and chopped
salt
freshly ground black pepper
225 g/8 oz cabbage, trimmed and shredded
2 cloves garlic, peeled and chopped
2 tablespoons tomato purée
1 tablespoon lemon juice
1 tablespoon chopped parsley
150 rid/1/4 pint plain low-fat yogurt

Heat the oil in a large pan, add the onion and fry until softened, about 5 minutes. Add the water, beetroot, carrot, celery, and salt and pepper to taste. Bring to the boil, cover and simmer over a low heat for 30 minutes. Add the cabbage, garlic and tomato purée, and simmer for 20 minutes.

Add the lemon juice and parsley, blending well. Adjust the seasoning. Pour into individual serving bowls and swirl the yogurt over the top. Serve immediately.

SERVES 8