Meatless borshch

Serves four

• 25g dried porcini
• 2 onions
• 2 litres water
• 1 bay leaf
• 0 freshly ground black pepper
• 200g beetroot
• 200g potatoes
• 2 tbsp sunflower oil
• 1 small carrot
• 2 fresh porcini
• 1 red pepper
• 1 tbsp tomato paste
• 1 beef tomato
• 0.5 small Savoy cabbage
• 1 tin red kidney beans
• 0.5 bunch fresh dill

Step 1
Put the drained dried mushrooms, whole onion, bay leaf and cold water in a large pan, season lightly and cook on a low heat for an hour.

Step 2
Add the beetroot, cook for 15 minutes, then add the potato and season well.

Step 3
Heat the oil in a frying pan, add the chopped onion, carrot and fresh mushrooms, and cook, stirring, on a medium heat until the carrot is very soft and about to start caramelising.

Step 4
Add the red pepper and tomato paste, cook, stirring, for two minutes, then add the tomato.

Step 5
Stir, cook to reduce slightly, then tip into the broth pot.

Step 6
Add the cabbage and beans to the borshch and cook for seven minutes, to soften.

Step 7
When frying, take it nice and slow, or the middle will be raw.