Beetroot and Carraway Borscht

In a large pan fry the beef in the oil until nicely browned all over. Add the onion, beetroot and carrot and continue cooking for another 3-4 minutes. Pour in the beef stock, passata and add the bay leaves, season with a little salt and milled pepper and leave to simmer away for 30 minutes. Now add the potatoes and white cabbage, continue simmering for a further 30 minutes until the beef is tender. Now add the kidney beans, cook for 5 minutes, check the seasoning to taste. Divide into bowls, top with sour cream and a generous amount of chopped dill.