Peel the potatoes and cut into small cubes.

Put the potatoes and stock into a large stock pot. Bring to the boil and simmer for 10 minutes or until the potatoes are cooked.

Finely chop the onion and celery. In another large saucepan melt the butter over a moderate heat and add the chopped vegetables. Cook until they are soft but not brown, stirring frequently.

Finely dice the carrots and beetroot. Add to the saucepan with the other vegetables. Add 1 tsp vinegar, the sugar, tomato paste and 1/2 cup water or extra stock. Mix to combine, cover and simmer gently for 10 more minutes, stirring occasionally.

Finely chop the capsicum and add to the vegetables. Cook for a further 5 minutes, adding more water or stock if necessary.

Finely shred the cabbage and add to the vegetables. Continue cooking until all the vegetables are soft.

Add the vegetables to the stock and potatoes. Slice the tomatoes and add to the soup along with the peppercorns, bay leaf, dill seeds and crushed garlic. Add salt to taste.

Bring the soup to the boil and then turn off the heat. Leave the soup for 10 to 15 minutes before serving.

Serving
Serve with chopped fresh dill or parsley and sour cream. Many Russians like mayonnaise with their Borsch, but this may seem a bit strange to Kiwis.

The soup can be kept in the fridge for a couple of days and the flavours will improve.

If the colour of the borsch is not deep red it can be improved by adding more beetroot colour. To do this peel and slice one quarter of a beetroot, place it in a small saucepan and cover with hot water. Add 1 teaspoon of vinegar. Bring the mix to the boil then turn down the heat and simmer for 5-7 minutes. Add the coloured beetroot water to the soup before serving.