Basic Borscht

1. 1

   Put the beetroot into a large saucepan with the stock, caraway seeds, bay leaves, and bones (if you're using them).

2. 2

   Cook the beetroot for 1-1 1/2 hours until a knife enters with little resistance.

3. 3

   Then, lift them out and run them under cold water for a couple of minutes to cool.

4. 4

   Set the stock aside, chucking out the bones.

5. 5

   Give the pan a quick rinse then put it back over a medium heat.

6. 6

   Sweat the onions and cabbage in the butter, keeping the lid on the pan and being careful not to let them colour.

7. 7

   Once the cabbage has started to soften (after 10-15 minutes), pour in the stock and bring to a slow simmer.

8. 8

   When the beets are cool enough to handle, peel and slice them into very rough matchsticks.

9. 9

   Add them to the pan, and once it's boiled, turn down the heat, add the tortellini and simmer for a couple more minutes.

10. 10

    Turn the heat off, adjust the seasoning, then serve with a blob of sour cream and a scattering of chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.