This classic beetroot soup is one of eastern Europe's most recognised dishes, and while Alissa Timoshkina's version might not be strictly traditional, it is absolutely packed with flavour. The beetroot is accompanied by peppers, sauerkraut, dill and kidney beans for a robust and hearty starter.
This recipe is taken from Salt and Time by Alissa Timoshkina (Mitchell Beazley, £25). Photography by Lizzie Mayson.
Borsch