2 celery sticks, grated
2 carrots, grated 1 small onion, grated 350 g/12 oz/ cooked beetroot (red beets), grated 750 ml/1/2 pts/3 cups vegetable stock 150 ml/1/2 pt/2/) cup red wine Salt and freshly ground black pepper 60 ml/1/2 tbsp soured (dairy sour) cream
10 ml/1/2 tsp caraway seeds
Put the vegetables in a pan with the stock and wine. Season lightly. Bring to the boil, reduce the heat, cover and simmer gently for 20 minutes or until the vegetables” ar& really tender. Taste and re-season if necessary. Ladle into warm bowls. Add a spoonful of the soured cream to each and sprinkle with the caraway seeds.