Vegetarian borscht with potato and lentils

In a small frying pan, cook and stir the beetroot and vinegar on a low heat for 15 minutes until soft. Set aside.

Heat oil in a large frying pan over a low heat and add onion. Cook and stir for 2 minutes before adding carrots. Cook for a further 10 minutes, stirring occasionally. Set aside.

In a large saucepan, bring the water to a simmer and add lentils and cabbage. Cook for 10 minutes before adding the diced potatoes. Cook for a further 10 minutes and add the beetroot, onion, carrots, salt and pepper. Add the tomato puree and simmer for a further 10 minutes until all the vegetables are tender.

Serve with soured cream and fresh dill.