Spinach and Sorrel Borscht

Sorrel is packed with nutrients and is particularly high in immune-system-boosting micronutrients including Vitamins A and C. It also has a delightful lemon flavour that goes well with the spinach in this soup. We’ve inherited incredibly varied culinary influences in the UK and I love to incorporate them into my food. Borscht is a typical Eastern European soup dish which I’ve given a vegetarian twist, but you can make this with chicken stock too. Perfect for when you need a boost or a comfort meal.

INGREDIENTS (Serves 2)

2 eggs (optional) 1 tsp butter 2 tbsp extra-virgin olive oil 3 garlic cloves, grated 1 shallot, finely diced 1 carrot, grated 600ml fresh vegetable stock (or 1 vegetable stock cube dissolved in 600ml boiling water) 2 bay leaves 100g new potatoes, quartered 100g sorrel, finely chopped 100g spinach, finely chopped 100g cooked beetroot, diced 15g fresh dill, finely chopped

15g fresh tarragon leaves, finely chopped 50g soured cream 1 tsp dried chilli flakes Sea salt and freshly ground black pepper

METHOD

Melt the butter with the oil in a large saucepan over a medium heat, then add the garlic, shallot and carrot and sauté for 2-3 minutes until softened. Season with salt and pepper, add the vegetable stock and bay leaves, bring to a simmer, add the potatoes and cook for 8 minutes.

Stir in the chopped sorrel, spinach and beetroot and simmer for a further 2 minutes. Take the pan off the heat and add the herbs, which will gently wilt in the residual heat. Serve in bowls topped with soured cream, chilli flakes and the boiled eggs, peeled and cut in half (if using).

TIP

If you can’t get hold of sorrel, use the same quantity of rocket or parsley, adding the juice of half a lemon to mimic the tangy flavour of sorrel.