Clayton Schmitt, e-mail message to Michael Miller.

Yield: 6 Servings

2 liters beef stock
2 medium potatoes peeled and cut into cubes
2 carrots, peeled and julienned
1 large onion peeled and chopped finely
2 large beetroot, peeled and julienned
3 stalks celery, julienned
3 cloves garlic, crushed
2 tsp. sugar
1 tsp. sea salt
1 tsp. freshly ground black pepper
1/4 small cabbage, shredded
6 ripe tomatoes, peeled and cut into cubes
3 sprigs fresh dill, chopped finely
3 sprigs Italian parsley
light sour cream and finely chopped dill for garnish

Bring the stock, potatoes, carrots, onion, beets, 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.

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