Ukraine's national soup, borscht simmers red beet with cabbage and tomato for a long time and finishes with a sour note. In this recipe, dried red chilli adds a gentle heat to the traditional dish.
Sauté the onion and carrot in the olive oil until softened, add the grated beet and tomato purée and cook a few minutes more.
Pour in the water and bring to a boil, add the potato and cabbage, and simmer over low heat for 25 minutes until the vegetables soften.
Add the dried red chilli, vinegar, sugar and salt, and simmer for 5 more minutes.
Wearing gloves while grating the beet keeps your hands from staining. Adding the vinegar at the very end keeps the soup's sourness balanced; adding it too early can fade the beet's colour.
If you want less heat, a pinch of pul biber can be used instead of the dried red chilli.
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