The Hakurei turnip, a Japanese variety well-suited to our climate, is as delicious raw in a salad or as the main ingredient in this simple soup. If you have broth on hand, and a few turnips, this one is an easy one—with a few options to mix things up. This recipe will make four servings, or one if you’re really hungry.

• One large leek, cleaned and chopped

• Two to three garlic cloves, peeled and chopped

• 4 large hakurei turnips, diced

• 3 tablespoons olive oil

• One teaspoon salt

• One heaping teaspoon of dried thyme

• 4-5 cups chicken or vegetable broth

• 1 cup water

• 1 cup chopped swiss chard, kale or collard greens

• 12 cherry tomatoes sliced in half

• 1/3 cup white wine or one tablespoon lemon juice

• Fresh ground pepper to taste

• A dash of chilli flakes or hot sauce

In a large, heavy-bottomed pot on medium heat, add olive oil and sauté leeks and garlic until soft, about 4-5 minutes. Add the turnip, thyme and salt, toss and sauté for another 5-7 minutes. Add broth and bring to a boil. Reduce and cook until turnips are soft and can be easily crushed with a fork or potato masher (about 20-30 minutes). While simmering, mash a few to add a bit of creamy texture to the soup. Add greens, tomatoes, white wine, pepper and cilli flakes. Simmer 5 minutes until tomatoes and greens have softened.

Serve with nice, thick slices of bread and a little butter.

In his 2019 BBC article “Who Really Owns Borsch”, Andrew Evans explores the origins of (and battle over) borscht, or borsch, and finds there are many ways of making this quintessentially Ukrainian dish – with beets and other root vegetables, with or without meat, with beans or without and with a range of herbs and spices. This recipe is all about the beets, with a little balsamic vinegar to balance the sweetness of the beet. Share with two or three friends.

• One large onion, peeled and chopped

• Two to three garlic cloves, peeled and chopped

• 3 tablespoons olive oil

• 4 large beets, cleaned, peeled, diced

• 2 large carrots, diced

• One teaspoon salt

• 4-5 cups beef bone or vegetable broth

• 1-2 cups water

• Two tablespoons balsamic vinegar

• Fresh ground pepper to taste

• More salt to taste

• One additional small beet, finely grated

• 1/4 cup flat-leaf parsley, finely chopped + plus a few sprigs for garnish

In a large, heavy-bottomed pot on medium heat, add olive oil and sauté onion and garlic until soft, about 4-5 minutes. Add the beets, carrots, and salt, tossing and sautéing for another 5-7 minutes. Add broth, water and bring to a boil. Reduce and simmer until beets are tender, about 30-40 minutes. Add balsamic vinegar, pepper and salt, and the grated beet for a boost of colour. Stir in the chopped parsley and simmer for another 5 minutes.

Garnish with a sprig of parsley and serve with thick slices of lightly toasted bread with a little butter or olive oil on the side.