The inspiration for this month’s recipe comes from my friend Morwenna, who is currently working on a photography project about the artist and all round cool woman Lee Miller. At her spectacular home Miller’s life revolved around cooking for friends and family. Recently her niece published a book of her recipes. Mo is making photographs of these meals/recipes and invited me to collaborate with her on making the food.

I made quite a few dishes for the project and we sampled/ate them all (I'll include a picture of the day), which gave me a good idea for this month’s recipe. So, let’s get into what I eventually chose to riff on. A really wonderful wintery and warming borscht. I don’t know what it is about this soup but it feels incredibly healthy to consume and I really enjoy its umami quality. It is fantastic with croutons or grilled cheese or even cold for lunch.

This amount easily feeds 4 people for dinner, with leftovers.

Ingredients:

Olive oil

5-6 red beetroots

1 medium onion

1 leek (or you can use a parsnip or a bit of celeriac...the idea is sweetness)

Half a head of red cabbage

A few sticks of celery

A whole head of garlic

2 tbsp concentrated tomato paste

1 tsp caraway seeds

2 bay leaves

1 tbsp brown sugar

Stock - about 1.5 L, you can use liquid chicken stock or here I used mushroom stock cubes and water

Juice of one lemon

2 tbsp apple cider vinegar (or white wine vinegar)

Salt & pepper to taste

Method:

1. Wash and chop all your veggies. I julienned the beets, it makes for a nice texture in the soup. Otherwise, just make everything bite sized and thinly shred the cabbage. Smash each clove of garlic and peel the skin off (there are going in whole...real winter medicine)

2. Cover the bottom of your biggest soup pot with olive oil, gently sautee the beets, onions and celery over medium heat.

3. After 10 mins add the smashed garlic, chopped leeks and shredded red cabbage. Make sure to stir well so it is all coated in the oil and slowly beginning to soften.

4. After 15 mins add the tomato paste, caraway seeds, bay leaves, sugar and some pepper. Stir well. I wait to season with salt till after the stock has been added.

5. Add your stock and bring to a simmer, taste for salt, add some if you need it. Then turn down the heat and let it cook for 30-40 mins. When it is ready to go it will have turned from a rather brown mess to a beautiful deep magenta/purple hue.

6. Serve with a dollop sour cream and a bit of parsley, if you fancy.

With thanks to Lee and Morwenna.

Enjoy!

Leave a comment here or on our facebook with any suggestions, praise or what you’d like to see in the future from me.

Sofie is a member at Studio 70 and writes a monthly food blog here. She loves making and sharing food with the people she loves - for her, it is the ultimate expression of kindness and care.