Beetroot soup is not only easy borscht recipe fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience. Throw over the garlic and drizzle over half the olive oil.

Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. To serve cold, chill the soup in the fridge, then divide between six bowls.

Using your fingers, crumble a little feta into each bowl. To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. The BBC is not responsible for the content of external sites.