Borscht Soup

Borscht is an Eastern European beetroot soup, known for its beautiful ruby-red colour and its slightly sweet, earthy flavour. It gives a bowl of warmth on cold days, and it is easy to make even as a beginner.

1. Peel and grate the 400 g beetroot and the 2 carrots (or cut them into thin strips), and chop the 1 onion finely.

2. In a pot fry the onion in a little oil, then add the beetroot and carrot and sweat them together for a few minutes.

3. Cube the 300 g potatoes, put them in the pot, and pour in the 1.5 litres of water.

4. Cook over a low heat until the vegetables soften (about 30-40 minutes), seasoning with salt to taste.

5. If you like it tangier, you can round out the flavour with a little vinegar or lemon juice.

6. When serving, put a spoonful of the 200 g sour cream on top of each bowl.

Tip: Beetroot stains the hands and the chopping board – it is worth wearing gloves when grating.