Borscht (Ukrainian Beetroot Soup)

Ingredients

• 1000 gBeef shank
• 300 gOnion
• 1 pcsBay leaf
• 2500 gPotato
• 30 mlSunflower oil
• 80 gCarrot
• 200 gBeet
• 150 gBell pepper
• 200 gTomato
• 48 gDried plum
• 400 gWhite cabbage
• 400 gKidney bean
• 100 mlCrème fraîche
• 15 gDill
• 200 gBread
• 2000 mlWater

Instructions

1. 1

   Make the stock

   • Put the meat, whole onion, bay leaf and 2 liters of lightly salted cold water in a large saucepan.
   • Cook over a very low heat for 1½–3 hours until the beef shin is soft and falls apart, skimming off scum occasionally.
   • Break up any large pieces of beef in the broth, remove the whole onion and discard.
2. 2

   Cook potatoes and sofrito

   • Add the potatoes to the broth, season well and cook 10–15 minutes until tender.
   • Meanwhile heat the sunflower oil in a large deep frying pan, add the diced onion and carrot and cook over medium heat until the carrot is soft and starting to caramelise.
3. 3

   Add beetroot mixture

   • Add the beetroot and cook for about 5 minutes, stirring occasionally.
   • Add red pepper and cook 2 more minutes, then add the tomatoes and prunes, bring to a boil to reduce slightly and add to the borscht.
4. 4

   Finish and serve

   • Add shredded cabbage and kidney beans, cook 7–10 minutes until tender.
   • Serve with a dollop of crème fraîche, lots of chopped dill and crusty bread.