Grate beets and sauté them with tomato paste and a teaspoon of vinegar (to preserve the red colour).

Add diced potatoes and shredded cabbage to the boiling broth.

Strain the broth to ensure it remains crystal clear.

Always start meat broths with cold water for a clearer liquid.

Salt your soup towards the end to avoid over-salting as the liquid reduces.

A modern favourite that offers a velvety texture and intense earthy aroma.