Borsch

Summary

Beef - Ukrainian

Ingredients

• 1 Onion (Diced)
• 1 Carrot
• 2.5 kg Potato
  Swaps (1)
• 2 tablespoons Sunflower Oil
• 0.5 Cabbage
• 1 Red Pepper (chopped)
• 1 Bay Leaf
• 1 kg Beef Shin
• 100 ml Creme Fraiche
  Swaps (1)
• 200 g Beetroot
• bunches Dill
• 6 Prunes
• 400 g Kidney Beans
• Crusty Bread (To serve)
• 200 g Chopped Tomatoes

Instructions

1. 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.

2. 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.

3. 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.

4. 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.