Rhubarb and beetroot borsch

Method

1. Put the dried mushrooms in a heatproof bowl, pour over the boiled water, then set aside to rehydrate. Pour the oil into a large saucepan over a medium heat, then add the caraway seeds. Once they start to sizzle, add the beetroot, onion, carrots, garlic and thyme with a pinch of salt and cook, stirring, for 10 minutes.
2. Add the mushrooms and their liquid along with the vegetable stock and simmer for 40 minutes with the lid on.
3. Meanwhile, quick-pickle your rhubarb. In a small pan, heat the= red wine vinegar, sugar and 40g water until the sugar has dissolved. Pour the liquid over the rhubarb and leave to pickle.
4. After 40 minutes’ simmering, add the cabbage and chopped rhubarb to the pan of veg. Cover with the lid again and simmer for 10 more minutes. Taste and adjust the seasoning with salt, pepper, some lemon juice and a splash of the pickling liquid. Serve hot, with a sprinkling of chopped dill, a dollop of soured cream, a spoonful of pickled rhubarb and a few twists of ground black pepper.