Our second day into the official start of Spring brought yet more snow. Surely this is not the plan. I have trouble with snow, I can accept it in January and February, but quite honestly I am now thoroughly ready for daffodils, tulips, blue skies and SUN. With the forecast threatening another day of "wintery mix" I turned to the comfort of a steaming bowl of borscht.

I have to say, I have not had much experience with beets, which is odd really as they are used quite extensively in British cooking. I found a beautiful bunch at the grocery store the other day just begging to be made into Borscht. The only word I can use to describe the color of this soup (as my photo skills are somewhat lacking) is GLORIOUS. It really is. I'm told this is chock full of iron among other wonderful nutritents, it's simply got to be good for you, just look at the ingredient list.

Heat oven to 425F

Olive oil

Salt and pepper

4-5 beets, trimmed, peeled and cut into chunks

2-3 carrots, peeled and cut into chunks

2 large red skinned potatoes, skin left on, washed and cut into chunks

1 1/2 cups of red cabbage, thinly sliced

1 onion, diced

3 cups of organic beef or chicken stock

1 scant tablespoon of red wine vinegar

1/2 cup of sour cream

Parsley for serving

• Place the cut up beets, carrots and potatoes on a baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Place in the oven and roast for 45 minutes. If the vegetables are getting too crisp, cover with aluminium foil until soft.

• Meanwhile saute the onion and red cabbage in a pan for about 10 minutes until nice and soft but not browned. Season lightly with salt and pepper.

• When the vegetables are ready, transfer to the blender and add the broth. You will have to do this in batches. Blend until smooth, or leave a little chunky, whatever is your preference. Add the red wine vinegar.

• Gently stir in the sour cream and check the seasonings. Gently heat and serve with an additional dollop of sour cream if wished and a sprinkle of parsely.

If you had to pick, what is your all time top winter soup??