Ingredients:
300g beetroot, peeled
3 tbsp olive oil
1 small onion, 1 small carrot, 1 stick of celery, 1 small leek, all peeled where necessary and cut into small dice or rings
½ a tsp cinnamon and 1/4 tsp nutmeg (Felicity suggest allspice but I didn’t have any)
1 x bay leaf
1.5l Borough Broth Co. organic beef bone broth
2 medium floury potatoes, eg Maris Piper, peeled and cut into small dice
4 cloves garlic, peeled and crushed
2 tbsp cider vinegar
1 tsp sugar
½ tsp ground black pepper
sour cream and fresh dill, to serve (preferably Polish sour cream, which has a richer flavour)
My suggested toppings to be added once chilled include chopped parsley, a handful of stoned cherries (as had some on hand), spring onions, finely sliced radish, cornflowers x 1 head (other edible flowers could be used).