Borscht-Style Stew with Soured Cream

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.