This Borscht takes its steer from those seen in New York Jewish delis rather than from the originals in Ukraine, but it is meat, dairy and gluten free.

A little tip: There’s a few ways to serve this. As it comes, either hot or cold, for those wanting that pure beetroot experience. For a bit of indulgence – go for a dollop of sour cream or Greek yoghurt and sprinkle with either chopped chives or dill. Or if you fancy a bit of heat then a blob of horseradish sauce stirred in will give you that kick you’re looking for.

Ingredients: Beetroot (min. 25%), potato, onion, carrot, celery, water, Italian extra virgin olive oil, red wine vinegar (sulphites), tomato concentrate, dill, demerara sugar, tabasco sauce (red pepper, distilled vinegar, salt), bay leaves, salt & pepper.

Allergens: See ingredients in bold.

Storage: Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Cooking: Heat gently in a saucepan.

One pot serves two people.