Preparation:
In a large saucepan cook the onion and garlic gently in the butter, without browning, until tender. Add the celeriac, parsnip, beetroot and half the tomatoes. Mix in the sugar, 3tbsp of vinegar, 300ml stock, salt and pepper. Stir and bring to the boil, then cover and leave to simmer for 40 minutes.
Meanwhile, pour the remaining stock into another large saucepan and bring to the boil. Add the potatoes and cabbage and simmer, half- covered, for 15-20 minutes until the potatoes are tender.
When both pans of vegetables are ready combine them in the largest pan, adding the rest of the tomatoes. Bring back to the boil, simmer for 5-10 minutes, then taste and add a little more seasoning, sugar or vinegar as necessary.
Serve in deep soup bowls, topping each bowlful with a dollop of soured cream and a sprinkling of parsley.
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