Borsch

I’m very fond of beetroot and have been thrilled to see it making a comeback as a rather fashionable vegetable. We use it in several dishes as a vegetable accompaniment, or in a sauce for duck, but the glowing claret-red of Borsch remains a firm favourite.

Unstrained, this makes a filling lunch-time soup, or it can be strained to give a clear broth.

You can also use goose or turkey stock for this soup, which is a good one to make at Christm