Cook: 40 mins

Serves: 6

In a large saucepan, sweat the onion in the olive oil.
Add the apple, cabbage, beet, apple cider vinegar, caster sugar, and vegetable stock, and salt to season.
Bring to a boil and simmer for approximately 40 minutes. Liquidise well and check seasoning.
Serve hot or cold with a good dollop of sour cream or, if not using dairy, a good squeeze of lemon juice.

Recipe adapted from The Modern Jewish Table by Georgie Tarn and Tracey Fine (the Jewish Princesses), Skyhorse Publishing

Ingredients

Name: Red cabbage, beet and apple borscht
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: 1 large onion, diced 1 teaspoon olive oil 3 pink lady apples (170g) peeled and cut into quarters 1 lb red cabbage, shredded and diced 4 large beets (400g), peeled and cubed 4 tbsp apple cider vinegar 2 tbsp caster sugar 2 tbsp vegetable bouillon dissolved in 1.4 litres water Salt Good dollop of sour cream per person (non-dairy alternative: a good squeeze of lemon)

1 large onion, diced

1 teaspoon olive oil

3 pink lady apples (170g) peeled and cut into quarters

1 lb red cabbage, shredded and diced

4 large beets (400g), peeled and cubed

4 tbsp apple cider vinegar

2 tbsp caster sugar

2 tbsp vegetable bouillon dissolved in 1.4 litres water

Salt

Good dollop of sour cream per person

(non-dairy alternative: a good squeeze of lemon)