Rnz: Afternoons With Jesse Mulligan

Borscht is popular throughout Eastern Europe, with countless variations. This hearty version, almost thick enough to be a stew, is meaty, smoky, and savoury, with fresh notes of apple and lemon to give it a traditional sweet and sour edge. Serve with crusty bread. Start the preparation (soaking the bacon hocks and making the stock) one or two days before making the soup. Link to the recipe is here