Ukrainian-Inspired Borscht Stew with Ciabatta

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely chop the red onion[s]

Chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves

Top, tail and slice finely

Peel and finely dice the potatoes

Heat a wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a knob of butter over a medium-high heat

Once hot, add the sliced leeks, chopped red onion and bay leaf[ves] with a generous pinch of salt

Cook for 6-8 min or until starting to soften, then add the diced potatoes and cook for a further 1-2 min

Meanwhile, peel and finely chop (or grate) the garlic

Add the chopped garlic, tomato paste and ground smoked paprika to the pan with a generous pinch of sugar

Cook for 30 secs or until fragrant

Meanwhile, grate the beetroot

Once fragrant, add the Kallo vegetable stock cube[s], grated beetroot, pickled red cabbage and 350ml [650ml] boiled water to the pan and bring to the boil

Once boiling reduce to a simmer and cook, covered, for 20-25 until the potatoes are cooked through

Tip: Stir the stew occasionally to make sure nothing sticks to the bottom of the pan!

Separate a few dill fronds for garnish

Chop the remaining dill and the chives roughly, including the stalks

Add the ciabatta rolls to a baking tray

Once the soup is almost ready, put the tray in the oven for 4-5 min or until hot and crusty

Once the stew is done, stir through the horseradish cream (can't handle the heat? Go easy!) and half the chopped dill and chives

Tip: Taste for seasoning, adding a pinch more salt if needed!