Borsch

Pasos

1. 1

   To make the stock, place the beef shin, the whole onion, bay leaf, and 2 litres of lightly salted cold water in a large saucepan. Simmer on very low heat for about 1 hour 30 minutes, or until the beef shin is tender and falls apart easily (this can take up to 3 hours). Skim off any scum with a spoon from time to time. Break up larger pieces of beef in the broth, remove the whole onion, and discard.

2. 2

   Add the potatoes to the borscht, season well with salt and pepper, and cook for 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 a medium heat, stirring, until the carrot is soft and is about to start caramelising.

3. 3

   Add the beetroot and cook for around 5 minutes, stirring occasionally. Add the red pepper, if using, and cook for another 2 minutes, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.

4. 4

   Add the shredded cabbage and the kidney beans, and cook for 7-10 minutes or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.