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.

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