Winter Beetroot Soup

This is a soup that you may or may not like the first time you eat it, it kind of grows on you. The rich color of the beetroot, coupled with the tart taste of apples and the aroma of dill can be a heady combination. This soup is a variance of borscht. To make it heartier, you can add potatoes, tomatoes and cabbage - which brings it closer to a vegetarian borscht. Proceed when you're feeling experimental!

Ingredients:

1. 1 beetroot, grated
2. 1 apple, diced
3. Half-a-bunch of dill
4. Salt, sugar and water, as needed.

Method:

1. Microwave the beetroot, apple and dill with salt, sugar and water to cover, until the vegetables are soft, approximately 8 minutes.

Alternately, if you have more time, combine the ingredients in a vessel on medium heat, until the water boils. Reduce the heat and simmer until vegetables are soft. I am nearly always running out of time, so I choose the microwave route.

Serve any way you like. You can add a dollop of cream to this. We make a meal of it by eating it with some warm bread.

Can be served hot or cold.