Spring borscht with dill yoghurt and crusty bread

Dice the onion.

Peel and dice the beetroot and carrot into 1 cm cubes.

Mince the garlic.

Peel and dice the potatoes.

Cut the cabbage in half so the pieces aren’t too long, then thinly slice.

In a large pot, cook the carrot, beetroot and onion on medium heat in a good splash of olive oil for 4 minutes, stirring regularly.

Add the garlic and a pinch of salt. Cook for another minute.

Add the tomato paste to the pot with a pinch of salt and cook for 30 seconds before adding cabbage and potato. Add the water and bring to a simmer, then cook for another 20 minutes, until the potatoes are soft.

Add the lemon juice.

Taste and add more salt, as needed.

Preheat the oven to 200°C.

Place the bread in the oven until warm and crispy.

Remove and slice thickly.

Serve topped with dill yoghurt and slices of ficelle.