Borsch

Ingredients

• 1 kgbeef shin
• 1onion, whole, for stock
• 1bay leaf
• 1 kgpotatoes, 1 kg recommended
• 2 tbspsunflower oil
• 1onion, diced, for the sauté
• 1carrots, diced
• 200 gbeets, raw, peeled and grated or julienned
• 1red bell pepper, chopped; optional
• 200 gcanned tomatoes
• 6pitted prunes
• 1/2 headwhite cabbage, shredded
• 400 gkidney beans, canned, drained
• 100 mlcrème fraîche, to serve
• dill, fresh, chopped, to serve
• crusty bread, to serve
• salt, lightly salted water for stock

Method

1. 1

   Put the beef shin, whole onion, bay leaf, and 2 litres of lightly salted cold water in a large saucepan. Cook over very low heat for 1.5–3 hours until the beef is soft and falling apart. Skim scum periodically. Break up the beef into the broth; remove and discard the whole onion.

2. 2

   Add the potatoes to the broth, season well, and cook for 10–15 minutes until tender.

3. 3

   Meanwhile, heat sunflower oil in a large frying pan. Add the diced onion and carrot over medium heat, stirring, until the carrot is soft and beginning to caramelize.

4. 4

   Add the beets and cook 5 minutes, stirring. Add the red pepper (if using) and cook 2 minutes. Add tomatoes and prunes, stir, then boil to reduce slightly, about 5 minutes. Add everything to the soup.

5. 5

   Add the shredded cabbage and drained kidney beans. Cook for 7–10 minutes until tender. Taste and adjust seasoning.

6. 6

   Serve in deep bowls with a dollop of crème fraîche, plenty of fresh dill, and crusty bread.