Borsch

Beef · Ukrainian classic.

Ingredients

• 1kg Beef Shin
• 1 Onion
• 1 Bay Leaf
• 2.5kg Potatoes
• 2 tablespoons Sunflower Oil
• 1 Diced Onion
• 1 Carrots
• 200g Beetroot
• 1 chopped Red Pepper
• 200g Tinned Tomatos
• 6 Prunes
• 1/2 White Cabbage
• 400g Kidney Beans
• 100 ml Creme Fraiche
• Bunch Dill
• To serve Crusty Bread

Method

1. Continue cooking — To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan.
2. Heat the pan — 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. Continue cooking — Skim off the scum with a spoon from time to time.
4. Continue cooking — Break up any larger pieces of beef into the broth, remove the whole onion and discard.
5. Season — Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender.
6. Fry — Meanwhile, heat the sunflower oil in a large, deep frying pan.
7. Stir — 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. Stir — Add the beetroot and cook for around 5 mins, stirring occasionally.
9. Bring to a boil — 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. Add ingredients — Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender.
11. Serve — Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.

More Ukraine recipes

• Beetroot latkes
• Beetroot pancakes
• Beetroot Soup (Borscht)
• Rosemary braised red cabbage with kabanos
• Sauerkraut pierogii
• Tangy cabbage slaw