Hearty Beet Soup
1 Pot, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Sieve, 1 Brush, 1 Aluminum foil
Heat the oil in a large pan and gently cook the onion and garlic until soft but not browned.
Add the celery, beetroot and cabbage and cook for 5 minutes, stirring from time to time.
Add the stock, bring to a boil and simmer for 15 - 20 minutes. Add the lemon juice and chopped dill and season with salt and pepper.
Serve in warmed bowls garnished with a spoonful of sour cream and a dill sprig.