If you don’t like coriander – and some people hate it – then use dill instead, add chopped handfuls of the herb once you’ve pounded the walnuts (don’t pound them together if you use dill).
You can use already cooked beets to make this but it doesn’t give such an intense flavour.Because of the blackberries there are tiny seeds in this soup.
If you don’t want them push it through a sieve. This can serve more than eight if you serve it in very small portions.Prep time: 20 minutes, plus chilling time | Cooking time: 2 hours 20 minutesSixFor the relish:To serve:*Diana’s conversions may differ slightly from the standardWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph.
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