Simple Ukrainian borsch

• 1 large beetroot
• 25 g (1 oz) smoked bacon fat

Stew the beetroot in part of the melted bacon fat (or the fat taken off the top of the stock) with the sugar and tomato purée. Sauté the finely chopped onions, carrot and parsnip in half the butter. Boil the potato and cabbage in the stock for 15 minutes, then add the beetroot mixture and the sautéed vegetables and boil for a further 10 minutes. Add the remaining butter, the vinegar, bay leaves