Name: Borscht-Style Stew with Soured Cream
Yield: Serves 2
Cuisine: Turkish
Ingredients: 250 ml vegetable stock; salt and black pepper; 1 garlic clove, finely chopped or crushed; ½ tsp dried thyme; ½ x 400 g can of chopped tomatoes; soured cream, to serve; 1 onion, finely diced; 2 medium potatoes (250 g), peeled and cut into 2cm dice; 2 medium beetroot (350 g), peeled and cut into 2cm dice; 1 tbsp sunflower or light olive oil; 1 tsp dried dill; ½ tsp caraway seeds (lightly crush in a pestle and mortar if you have one)

Variations of borscht are found all over Eastern Europe and down through Turkey to Israel and Syria. It’s most commonly a beetroot and potato soup, with cabbage or other greens, made with a meat stock. Some are served hot, some cold. This vegetarian version uses similar flavours. It’s good with rye bread or on rice or quinoa to mop up any sauce.