Step 2

Turn the heat up and bring back to the boil, then reduce and simmer for 20 minutes (the beans should still be slightly raw). Add the carrots, onion, garlic and red pepper. Add the chillies if using. Cook for 15 minutes more.

Step 3

Stir in the beetroot and cook for 10 minutes, then add the potatoes. Cook for 15 minutes, then add the tomato purée to taste and the canned beans (if using canned). Bring to the boil and cook for 5 minutes.

Step 4

Add the cabbage and cook for 5 minutes more. Season, then garnish with parsley and dill. Turn off the heat and leave to stand for 5 minutes.

Step 5

Ladle into bowls and serve with a spoonful of soured cream on the side.