Wrap 1½ of the finishing beetroot in foil and set it over the embers, or roast at 200°C / 400°F, turning every 10 minutes until soft all the way through, about 45 minutes. Keep the remaining ½ raw for later, and cool the baked beetroot until you can grate it.

Set the pot over medium-high heat with the sunflower oil, then add the grated beetroot, carrot, cabbage, sliced onion and a pinch of salt. Fry until softened but still slightly raw, so they hold their texture in the finished soup.

Stir in the tomato paste and cook it for 1 to 2 minutes until it darkens slightly, then add the apple cider vinegar, sugar and the browned meat. Pour in enough water or beef stock to just cover everything, bring to a gentle simmer, cover, and cook low and slow until the meat is meltingly tender and pulls apart easily, about 4 hours. Top up with liquid if the level drops below the ingredients.

While the pot simmers, crush or grate the garlic into the 2 tablespoons of sunflower oil and set it aside. Chop the parsley, dill and spring onion and crack the black pepper, so everything is ready to finish the soup.

When the meat is tender, stir in the grated baked beetroot for earthy sweetness and a subtle smokiness, then stir in the reserved raw grated beetroot, which brings the color back to a deep reddish-purple.

Taste and balance with salt, apple cider vinegar and sugar until it's evenly sweet, sharp and salty. Ladle into bowls and finish each with a dollop of sour cream, a drizzle of garlic oil and a scatter of chopped herbs, spring onion and black pepper.