Borscht

2kg fresh raw beetroots, scrubbed and top ‘n’ tailed

1.3 litres of veg stock

60 ml veg oil

Tabasco Sauce

2 onions, sliced

6 potatoes, diced

3 carrots, chopped

3 garlic cloves, crushed

salt & pepper

Boil beetroot for about 45 minutes then drain. Keep the liquid to the side. Cool the beetroot then skin them (they should slide off easily). Chop into chunky quarters. In a large, heavy pan fry the onion and garlic for five minutes. Add carrots and potatoes plus salt & pepper and a dash of Tabasco. Cook for another five minutes then add your beetroot chunks and continue stirring for another five before adding the beetrooty liquid. Simmer for 15 minutes. You may have to top up the liquid a bit. Don’t overcook.  Let it cool, then blend.  Add yoghurt, a twist of lemon or a shot of vodka.  Don’t eat wearing a white dress.