In Moldova, where I come from, you will hardly find a cookery book. It is customary to share recipes with your friends and family, and mothers will usually transfer their knowledge and skills to children. So, when I make Borsch, I never really follow a specific recipe, never weigh any ingredient, measure it by eye, that is why it is a bit tricky to put it in writing.

Recipe by Phil Vickery

I found this recipe in Phil's book and it seemed easy enough to make for a big party, but because I could not find forced rhubarb (it's important to be bright red colour), I tried it with red plums and it was a bit too sweet for the same amount of sugar added, but then decided to go for raspberries, as they were available locally and my rule now is to have any red colour (sour) fruit.