Perfect borscht

Serves 4

300g   beetroot, peeled

50g   butter

1   small onion, 1 small carrot, 1 stick of celery, 1 small leek, all peeled where necessary and cut into small dice or rings

2   grains allspice

½   bay leaf

1.5l   gelatinous beef stock

2   medium floury potatoes, eg Maris Piper, peeled and cut into small dice
½   small cabbage, shredded

4   cloves garlic, peeled and crushed

2   tbsp cider vinegar

1   tsp sugar

½   tsp ground black pepper

Sour cream and fresh dill, to serve

• Cut ¾ of the peeled beetroot into small dice (you may want to wear rubber gloves to do this) and set the rest aside.


• Melt the butter in a large pan, and then soften the onion over a gentle heat for 5 minutes.


• Add the carrot, leek, celery, diced beetroot, allspice and bay leaf and stir well to coat with butter.

• Cook for another 10 minutes, adding a little stock if the vegetables begin to look dry.


• Meanwhile, grate the remaining beetroot.


• Pour in the rest of the stock and the potatoes and simmer for 15 minutes,

• then add the cabbage, garlic and grated beetroot. Cook until all the vegetables are tender (about 10 minutes).


• Add the vinegar, sugar, pepper and a pinch of salt and taste.


• Add a little more of any of these if necessary, then serve with a dollop of sour cream, a sprig of dill, and some Polish bread on the side.