Borscht It's been just under a year since I made a beetroot soup from The Soup Book . A convert to hot beetroot, I'm still not sure about cold beetroot. Anyway, it's a weekday and a work day, but I thought I'd give this borscht recipe a go as the younger offspring would be home later than usual. It's a cold and miserably wet day, so what better than a hot flavoursome soup. The ingredients include butter or goose fat (I used up the last of a jar of duck fat), beetroot, onion, carrot, celery, a can of chopped tomatoes, garlic, vegetable stock, cloves and lemon juice. Having met Juno (my mother-in-law) for lunch, I dashed around the shops in the vicinity of my office. No fresh beetroot in the two supermarkets, so off with me to the organic green grocery. A nice little bunch of beetroot for €2.49. Where would you be going?! On arriving home I laid out the ingredients. The first job was to peel the vegetables before roughly grating them. Out with the faithful old...