BORSCHT

Peel and stud 1 onion with 6 cloves . Place 3 peeled and sliced beetroots and 1 peeled , whole beetroot in 4 cups of chicken feet stock with the studded onion and 1 bouquet of garni . Simmer over a medium heat until tender and heated through . Remove from heat and remove the whole beetroot and slice into julienne strips ,set aside . Remove cloves from the onion and the bouquet garni . Slice the onion and puree with the sliced betroots into the stock along with 1 tbs of sugar, a pinch of salt and 1 tbs of lemon juice . Gently heat the pureed beetroot mix and add the julienned beetroot and warm through . Serve with a dollop of sour cream and a pinch of dried dill . ALWAYS A BOWL FULL OF MEMORIES ...