Beets! Their colour is like nothing else. I enjoy the combination of the sour bite, the earthy richness of the beet and the sweetness matched with that incredible colour from nature.

To get more recipes, click here to sign up for our free JC food newsletter.

Ingredients

Name: Borscht - Jewish beetroot soup
Ingredients: 2 tbsp olive oil 1 medium onion, diced 1 tsp salt, plus more to taste 1 bay leaf 2 large garlic cloves, thinly sliced lengthwise 1 large carrot, cut into 3 mm coins 2 to 3 tbsp water 2 medium beets, peeled, quartered, and sliced 6 mm thick ½ tsp freshly ground black pepper, plus more to taste 1.2 litres vegetable broth About ¼ head cabbage, chopped into 1.5 cm pieces approx 170 grams 1 tsp apple cider vinegar, plus more to taste Sour cream, for serving Dill sprigs, for garnish

2 tbsp olive oil

1 medium onion, diced

1 tsp salt, plus more to taste

1 bay leaf

2 large garlic cloves, thinly sliced lengthwise

1 large carrot, cut into 3 mm coins

2 to 3 tbsp water

2 medium beets, peeled, quartered, and sliced 6 mm thick

½ tsp freshly ground black pepper, plus more to taste

1.2 litres vegetable broth

About ¼ head cabbage, chopped into 1.5 cm pieces approx 170 grams

1 tsp apple cider vinegar, plus more to taste

Sour cream, for serving

Dill sprigs, for garnish