Ukrainian-Inspired Borscht Stew With Ciabatta & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle

Peel and finely chop your red onion[s]

Chop your leek[s] in half lengthways, wash to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely dice your potato[es]

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

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 leek, chopped onion and your bay leaf[ves] with a generous pinch of salt

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

Meanwhile, peel and finely chop (or grate) your 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 your beetroot

Once fragrant, add your vegetable stock mix, grated beetroot, shredded red cabbage and 350ml [455ml] [595ml] 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 of your dill fronds for garnish

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

Add your ciabatta[s] 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!