Barščiai su pupelėmis (beetroot borscht with beans)

Instructions

1. If using dried beans, soak them the night before, then cook them for 45 minutes in unsalted water until tender.
2. Peel and grate the beetroot and carrot, then finely chop the onion.
3. Sweat the onion and carrot in the oil for 5 minutes, then add the beetroot and vinegar.
4. Pour in the stock, bring to the boil and simmer for 15 minutes.
5. Add the shredded cabbage, diced potatoes and drained beans.
6. Continue cooking for 20 minutes until the vegetables are tender.
7. Season with salt, pepper and sugar to your taste; the borscht should be slightly tangy.
8. Serve hot with a spoonful of sour cream.