Borsch
Category: Beef
Area: Ukrainian
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. 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. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
step 2
Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
step 3
Add the beetroot and cook for around 5 mins, stirring occasionally. 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.
step 4
Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.
Ingredients
Beef Shin
1kg
Onion
1
Bay Leaf
1
Potatoes
2.5kg
Sunflower Oil
2 tablespoons
Onion
1 Diced
Carrots
1
Beetroot
200g
Red Pepper
1 chopped
Tinned Tomatos
200g
Prunes
6
White Cabbage
1/2
Kidney Beans
400g
Creme Fraiche
100 ml
Dill
Bunch
Crusty Bread
To serve