Borsch

• Beef Shin2¼ lb
• Onion1
• Bay Leaf1
• Potatoes5½ lb
• Sunflower Oil2 tablespoons
• Onion1 Diced
• Carrots1
• Beetroot7 oz
• Red Pepper1 chopped
• Tinned Tomatos7 oz
• Prunes6
• White Cabbage1/2
• Kidney Beans1 lb
• Creme Fraiche7 tbsp
• DillBunch
• Crusty BreadTo serve

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.

2. 2

   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.

3. 3

   Break up any larger pieces of beef into the broth, remove the whole onion and discard.

4. 4

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

5. 5

   Meanwhile, heat the sunflower oil in a large, deep frying pan.

6. 6

   Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.

7. 7

   Add the beetroot and cook for around 5 mins, stirring occasionally.

8. 8

   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.

9. 9

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

10. 10

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