Borscht

water to cover potatoes and beets

2 whole beets (peeled)

1 whole large potato

4 medium carrots (grated)

1 large onion diced

2 tins diced tomatoes

1 medium cabbage (shredded)

1 small cauliflower (bite sized pieces)

2 tins green beans

2 green peppers (diced)

2 Tbsp. fresh dill weed (or to taste)

1 lb butter

To make beet stock

1. Put 4 Tbsp butter and water in pot.

Add potato and peeled beets; cook until soft.

Salt to taste. Mash potatoes and return to pot.

 Remove beets and discard. Add grated carrots.

2. Cook half the onion in 4 Tbsp butter until soft, but not browned.

Add tomatoes and continue cooking for a few minutes. Add to stock.

3. In large frying pan, fry other half of onion in 4 Tbsp butter until soft.

Add shredded cabbage to sweat, but do not brown. Add to beet stock.

4. Add last of butter to frying pan mixture and cook cauliflower, peppers and beans.

 Add fresh dill when vegetables are just about cooked.

To serve

Cool slightly and add 1 litre heavy cream; or add sour cream to each bowl when serving.

From the kitchen of

Chris Trueman