Basic borscht

In all my years of borscht making, this recipe has come to be my favourite, with its brothy base full of bits. It really comes to life with the two finishers: sour cream and chives. Serves 4 500g medium-size raw beetroot, washed 2 litres light chicken or veg stock 1 tsp caraway seeds 2 bay leaves 1-2 lamb/mutton bones (optional) 2 medium onions, roughly chopped Half a savoy cabbage, cored and shredded 3 tbsp butter 1 packet tortellini* To serve Sour cream A handful of chives, finely chopped 1 Put the beetroot into a large saucepan with the stock, caraway seeds, bay leaves and bones (if you're using them). 2 Cook the beetroot for 1-1½ hours until a knife enters with little resistance. Then, lift them out and run them under cold water for a couple of minutes to cool. 3 Set the stock aside, chucking out the bones. Give the pan a quick rinse then put it back over a medium heat. 4 Sweat the onions and cabbage in the butter, keeping the lid on the pan and being careful not to let them colour. Once the cabbage has started to soften (after 10-15 minutes), pour in the stock and bring to a slow simmer. 5 When the beets are cool enough to handle, peel and slice them into very rough matchsticks. 6 Add them to the pan and, once it's boiled, turn down the heat, add the tortellini and simmer for a couple more minutes. 7 Turn the heat off, adjust the seasoning, then serve with a blob of sour cream and a scattering of chives. * The smaller the better for soup. Choose any flavour you fancy: prosciutto, lamb or spinach.