1Heat the oil in the deep pan.
2Add chopped onion and caramelised it, for about 10 mins. Add two spoons of water if necessary. Keep steering.
3Add the beetroot and red cabbage. Cover the pan and let it sweat for about 8 mins. Stir.
4Add the stock, stir well and bring it to the boil and cook for about 20 mins or until the beetroot is soft.
5Take off the heat and blend the soup until its smooth.
6Add two-three spoons of sour cream.
7Sprinkle fresh dill
8Serve with the boiled egg.