"Blood Bath" Borsch, Hard-Boiled Egg

Introduction

Halloween reminds me above all of school friendships—intense yet comforting, theatrical yet real. This beet soup is the same. Its colour nods to gory drama, perfect for the season. Swirls of cream, hard-boiled egg, balsamic and chives lift it into something finer. Best shared with old friends.

Instructions

For the vegetable stock:

1. Sweat the trimmings in a pan over gentle heat a few minutes.

2. Cover with just enough water and simmer 1 hour.

3. Strain; discard solids.

For the beetroot soup:

1. While the stock simmers, preheat the oven as hot as possible.

2. Halve the beetroots with skin on, wrap in foil and roast about 1 hour 15 minutes until tender.

3. Score an X in the tomato base, blanch in boiling water 20 seconds, then ice. Peel, chop and remove seeds and core.

4. Heat oil in a pot, add roughly chopped onions, tomato and garlic; sweat over medium-low.

5. Roughly chop chayote, leek, peeled deseeded courgette and carrot—cut the carrot a little smaller.

6. Add to the pot and sweat 10 minutes over medium-low, stirring.

7. Pour in vegetable stock to just cover.

8. Cover slightly ajar and simmer 20 minutes until vegetables are soft.

9. Peel the roasted beetroot and add to the soup.

10. Blend until smooth. Strain and return to the heat.

11. Season with salt, pepper, nutmeg, vodka and a thyme–coriander bouquet. If too thick, thin with up to 3 cups water.

12. Simmer 15 minutes. Add lemon juice and turn off.

13. For the eggs: start in cold water, bring to the boil, boil 7–8 minutes, turn off.

14. Cool slightly in cold water, crack the base and peel with your thumb.

15. Chop the eggs small.

To serve:

1. Ladle 2 spoonfuls of borsch into a soup plate.

2. Scatter chopped egg along one side.

3. Top with chives and lemon zest.

4. On the other half, dot balsamic and cream without stirring, like abstract strokes on the surface.