Olia Hercules served up a tasty south Ukrainian borscht with chicken kidney beans and vegetables on Saturday Kitchen.

The ingredients are: 1.3kg–1.5kg whole chicken (preferably organic), 3 onions, 1 left whole and 2 chopped, 5 black peppercorns, 1 bay leaf, 2 beetroots, cut into matchsticks, 2 tbsp vegetable oil (optional), 2 carrots, roughly grated, ½ parsnip or 200g celeriac, roughly grated, few celery leaves, 1 red pepper, sliced, 2 tbsp tomato puree, 200ml tin chopped tomatoes, 1 tsp sugar, 4 floury potatoes, cut into 3cm cubes, 400g tin red kidney beans, drained and rinsed, ½ white cabbage, thinly sliced, sea salt, chopped fresh dill, to garnish, chopped fresh flatleaf parsley, to garnish and 150ml full-fat crème fraîche, to serve.

See recipes by Olia in her book titled: Home Food available at Amazon now.