Simple and delicious! Very easy to make and you don't need to be exact with the amounts.
Grating raw beetroot is a bit messy; also, make sure to shred the cabbage finely, else you will splash soup everywhere when you lift a spoonful. I used savoy cabbage and also added a little salt. Don't leave out the caraway! Lemon and sour cream/greek yoghurt are a must. I served it with toasted bagels and will be adding it to my regular repertoire.
Not sure if this is a version of borscht - do you know where the recipe comes from, Coasty?