Step 2

Add the potatoes to the broth, season well, and cook for 10–15 minutes until tender.

Step 3

Meanwhile, heat sunflower oil in a large frying pan. Add the diced onion and carrot over medium heat, stirring, until the carrot is soft and beginning to caramelize.

Step 4

Add the beets and cook 5 minutes, stirring. Add the red pepper (if using) and cook 2 minutes. Add tomatoes and prunes, stir, then boil to reduce slightly, about 5 minutes. Add everything to the soup.

Step 5

Add the shredded cabbage and drained kidney beans. Cook for 7–10 minutes until tender. Taste and adjust seasoning.

Step 6

Serve in deep bowls with a dollop of crème fraîche, plenty of fresh dill, and crusty bread.