Borscht

Ingredients

• 4 cups water (900ml)
• a few lamb bones
• 10 oz beetroot (285g, peeled and grated)
• 8 oz carrots (220g, peeled and grated)
• 4 1/2 oz turnip (125g, peeled and grated)
• 1/2 onion (thinly sliced and larger slices halved)
• 4 oz cabbage (100g, white or red, or if you don't have any chard stalks are also good)
• 1 handful parsley leaves (roughly chopped)
• 1/2 tbsp red wine vinegar
• 4 tsp sour cream (approx, to serve)

Instructions

1. 1

   Bring the lamb bones to a boil in the water then reduce to a simmer. As you are waiting for the water to boil, prepare the vegetables.

2. 2

   Gradually add the vegetables as they are ready, beetroot first to allow it a little longer to cook.

3. 3

   Once all the vegetables are in, cook for approx 20min then remove the lamb bones from the soup.

4. 4

   Finally, add parsley and vinegar, stir and cook a minute more then serve with a dollop of sour cream on top of each bowl.