Ukrainian borscht

• 1 u Onion (chopped)
• 3 cloves Garlic (chopped)
• 1 u Carrot (in strips)
• 3 u Potato (diced)
  Swaps (1)
• Salt (to taste)
• Black pepper (to taste)
• 3 tablespoons Sunflower Oil
• 2 tablespoons Tomato Puree (concentrated)
• 2 leaves Bay Leaf
• 150 ml Sour Cream (to serve)
  Swaps (1)
• 1 tablespoon White Wine Vinegar (or lemon juice)
• 600 g Beef Shin (on the bone if possible)
• 3 u Beetroot (raw, medium, cut into strips)
• 1 bunch Dill (chopped)
• 300 g White cabbage (finely shredded)

Instructions

1. 1

   Put the beef in a pot with 2.5 litres of cold water, the bay leaves and salt. Bring to the boil, skim and simmer gently, half covered, until tender.

   90 min

2. 2

   Lift out the beef, shred it and keep the broth. Add the potato to the broth and cook for a few minutes.

   10 min

3. 3

   Meanwhile, fry the onion and carrot in the oil. Add the beetroot, vinegar and tomato paste and cook gently, stirring, until the beetroot is tender.

   15 min

4. 4

   Add the cabbage to the broth and, once it softens, the beetroot mixture and the beef. Simmer for a few minutes.

   10 min

5. 5

   Turn off the heat, add the garlic and half the dill, season with salt and pepper and let it rest, covered, for at least 15 minutes. Serve with a spoonful of sour cream and the rest of the dill.

   15 min