Winter Borscht

The unique sweet and sour flavour of this iconic Russian Jewish soup is traditionally achieved with citric acid and lots of sugar. Our version relies almost entirely on the natural sweetness of the vegetables, and the tang of fresh lemon juice. Rather than discarding the vegetables after cooking, we purée them with the broth to produce fibre-rich soup that needs no eggs to thicken it.

For the prettiest colour, use a white or purple-fleshed sweet potato. Adding half a red onion boost