Peel the beetroot and chop roughly into 2-3cm chunks. Place into a large saucepan, add the water with a generous pinch of salt. Cover and bring to a simmer then cook for 20 minutes until the beetroot is just beginning to soften.

After this time, chop the potatoes into 3-4 large chunks and add to the pot along with another pinch of salt. Cook for 15-20 minutes until the potatoes begin to yield when prodded.

Meanwhile, heat the olive oil in a frying pan over a moderate heat. Add the onion and grated carrot along with a pinch of salt. Saute gently for 8-10 minutes until beginning to caramelise. Add the passata or chopped tomatoes and cook for another 5 minutes.

Add the carrot and tomato mixture to the soup pot. Followed by the cannellini beans, including liquid from the can or cooking water, and the shredded cabbage. And yes, add another pinch of salt. Continue to cook for a further 10-15 minutes until the cabbage is soft.

Stir through the chopped dill and season very generously with cracked black pepper - at least 1 teaspoon - the more the better. Add a splash of vinegar (or see the sauerkraut variation below) and extra salt to taste - this soup can take a lot of salt with all the vegetables and legumes to soak it up, so don’t hold back.

I recommend making this soup in advance so it can mingle for a few hours to let the flavours infuse - it is even better the next day.

Serve with toast, a sprinkle of chopped herbs and cracked pepper to taste. Dollop with sour cream or cultured cream (recipe in my latest cookbook) if you like.