The backbone of this meal is beetroot so try and get some fresh, it does make a difference. Fresh beetroot is sweeter than any other type. Failing this, the vacuum packed beetroot is a very good alternative.

Other vegetables in this recipe can also be readily be found fresh at a farmer's market or from your garden.

The use of beef is traditional in Russian Borsch but poorer Russians would make this dish with just the vegetables. Alternative vegetables to the carrot, potato, cabbage and tomatoes include parsnips and turnips, in fact any root vegetable can be used. The beef is a good addition, but by no means necessary.

The cut of beef is not important, in fact the cheaper cuts give the dish more flavour. If the cut is too fatty, simply remove it before serving the Borsch.

We have cooked our Borsch in a casserole dish in the oven but it can be cooked in pan on the hotplate instead.

1 casserole dish or large pan
1 frying pan (small)
1 pan (small)

If using meat off the bone, cut into cubes (see picture below).
If using meat on the bone, cut so that it can
fit in the casserole dish or pan.
Roughly chop the onions. Finely chop the dill.
Top and tail the beetroot and peel it (if using fresh beetroot). Slice beetroot into strips and then cut them in half (see picture below).
Chop up the tomatoes.

One hour after starting the meat broth:
Roughly chop the carrots. Finely cut the garlic.
Finely cut the parsley. Cut the potatoes into strips.
Peel the layers of the cabbage apart then slice into strips

I wanna spoil you a bit with a delicious omelette recipe. So, how it's made:

1. One omelette will serve one person and, because it is so quick to make, it's not worth cooking a large one for two. So, according to how hungry you are, use 2-3 large eggs per person. For omelettes, the fresher the eggs the better, but up to two weeks old is fine. Just break the eggs carefully into a bowl and season with salt and freshly milled pepper. Blend the egg yolks and whites with a large fork – the number one rule is not to over-mix – no beating or whisking. At this stage you could add some snipped chives or perhaps 1½ oz (40 g) of grated cheese to the eggs if you like. These should be gently combined with the eggs using a fork.

2. The size of the pan is vital: too small and the omelette will be thick, spongy and difficult to fold, too large and the eggs will spread out like a thin pancake and become dry and tough. For a 2- or 3-egg omelette, the base should measure 6 inches (15 cm) in diameter. I recommend using a mixture of oil and butter, ½ teaspoon of each. Place the pan on the heat and let it get quite hot, add the butter and oil and as soon as it melts swirl it round, tilting the pan so that the base and the sides get coated.

3. Turn the heat up to its highest setting – when I first demonstrated this on television I said, 'As hot as you dare' and that still stands – then when the butter is foaming, pour the eggs into the pan, tilting it to and fro to spread the eggs evenly over the base. Leave it on the heat without moving it for a count of five.

4. After this time a bubbly frill will appear round the edge. Now you can tilt the pan to 45 degrees and, using a tablespoon, draw the edge of the omelette into the centre. The liquid egg will flow into the space, filling it. Now tip the pan the other way and do the same thing. Keep tilting it backwards and forwards, pulling the edges so that the egg can travel into the space left – all this will only take half a minute.

5. Soon there will be just a small amount of liquid left, just on the surface, so now is the time to start folding. Tilt the pan again and flip one side of the omelette into the centre then fold again. Take the pan to a warm plate and the last fold will be when you tip the omelette on to the plate. Remember, an omelette will go on cooking even on the plate, so serve it immediately. For this reason it is important to have some liquid egg left before you start folding, but if you have left too much, leave it to set on the plate before eating. The perfect omelette is one just tinged with gold on the surface and very soft and squidgy on the inside.

Often, up to 80% of product consumed during a sushi meal is rice. Getting your sushi rice right is a crucial element in sushi making at home. The proper preparation of the rice is very important.

Preparations
If you do not have a Japanese rice cooker, a heavy pot with lid is essential( I like Lagostina cookware). One secret is to always measure your ingredients carefully. Following is a basic sushi rice recipe for rolled sushi. Also, the type of rice you use is most important.

First step
Your first step is to prepare your vinegar-water solution called tezu. Mix together 250 ml of water, 30 ml of rice vinegar and 5 ml of salt.

Ingredients
500 ml Sushi Rice, 600 ml Water, 60 ml Rice Vinegar, 30 ml Sugar, 5 ml Salt

Rice
Wash the rice several times until the water runs fairly clear when draining. Let your wash rice strain for 30 minutes. Transfer the rice to your pot or Japanese electric rice cooker and add the measured water.

For electric rice cookers, turn on and wait for rice to finish cooking. For stove top cooking heat to boiling , cover tightly and simmer at lowest heat allowing the rice to steam for 18 minutes. You must leave it covered... no peaking!

Remove your pot from the heat and let stand covered for another 15 minutes.

Sushi Vinegar
Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. Remove from heat and let your sushi vinegar cool to room temperature.

Take a wooden spatula or spoon and cut and fold the rice. Be gentle as you do not want to smash the cooked grains.

Mixing Bowl
Moisten your bowl with a cloth dampened with your TEZU mixture. The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri. The porous wood absorbs excess moisture and the large surface allows the rice to cool more quickly and evenly.

Put the hot rice into your mixing bowl and add 1/4 of the sushi vinegar solution. Mix with a folding motion so as to not smash your perfect sushi rice. Repeat until all sushi vinegar is used.

Fan Our Rice
After mixing, fan [electric fan will work] the hot rice mixture for about 5 or 6 minutes in order to remove excess moisture and create a glossy shine to your rice. Your rice should have a slight chewiness and be sticky to the touch.

Enjoy!
Sushilinks' perfect sushi rice – ready for rolling!

Boiled eggs are eggs cooked by immersion in boiling water with their shells unbroken.

How to boil eggs

Boil water and put your eggs into it.

Hard-boiled eggs are boiled for longer than soft-boiled eggs, long enough for the yolk to solidify. Soft-boiled eggs are typically cooked by placing the eggs in a pan of boiling water and then simmering. How long to boil:

- 3-5 minutes for soft-boiled eggs
- 5-6 minutes for mollet eggs
- 10-15 minute for hard-boiled eggs

Cook & enjoy!