Basic Borscht

Directions

1. 1
   Put the beetroot into a large saucepan with the stock, caraway seeds, bay leaves, and bones (if you're using them).
2. 2
   Cook the beetroot for 1-1 1/2 hours until a knife enters with little resistance.
3. 3
   Then, lift them out and run them under cold water for a couple of minutes to cool.
4. 4
   Set the stock aside, chucking out the bones.
5. 5
   Give the pan a quick rinse then put it back over a medium heat.
6. 6
   Sweat the onions and cabbage in the butter, keeping the lid on the pan and being careful not to let them colour.
7. 7
   Once the cabbage has started to soften (after 10-15 minutes), pour in the stock and bring to a slow simmer.
8. 8
   When the beets are cool enough to handle, peel and slice them into very rough matchsticks.
9. 9
   Add them to the pan, and once it's boiled, turn down the heat, add the tortellini and simmer for a couple more minutes.
10. 10
    Turn the heat off, adjust the seasoning, then serve with a blob of sour cream and a scattering of chives.