Borsch

Prepare

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

Cook

1. 🔥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.

Steps

1. 🧂Skim off the scum with a spoon from time to time.
2. 🍳Break up any larger pieces of beef into the broth, remove the whole onion and discard.
3. 🫇step 2

Prepare

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

Cook

1. 🫇Meanwhile, heat the sunflower oil in a large, deep frying pan.
2. 🍽️Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.

Steps

1. 🍽️step 3

Cook

1. 🌿Add the beetroot and cook for around 5 mins, stirring occasionally.
2. ✨Add the red pepper, if using, and cook for another 2 mins,

Steps

1. ✨then add the tomatoes and prunes, stir,

Cook

1. 🥄then increase the heat and boil to reduce slightly, before adding everything to the borscht.

Steps

1. 🔥step 4

Cook

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

Prepare

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