Borsch

About This Recipe

Instructions

1. 1

   step 1 To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan.

2. 2

   Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily – this can take up to 3 hrs.

3. 3

   Skim off the scum with a spoon from time to time.

4. 4

   Break up any larger pieces of beef into the broth, remove the whole onion and discard.

5. 5

   step 2 Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender.

6. 6

   Meanwhile, heat the sunflower oil in a large, deep frying pan.

7. 7

   Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.

8. 8

   step 3 Add the beetroot and cook for around 5 mins, stirring occasionally.

9. 9

   Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.

10. 10

    step 4 Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender.

11. 11

    Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

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