Borsch

Steps

1. 1
   Step 1:

   Put the beef shin, whole onion, bay leaf, and 2 litres of lightly salted cold water in a large saucepan.

2. 2
   Step 2:

   Cook over very low heat for 1 hour 30 minutes, or until the beef shin is soft and falls apart easily; this can take up to 3 hours.

   1 h
3. 3
   Step 3:

   Skim off the scum with a spoon from time to time.

4. 4
   Step 4:

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

5. 5
   Step 5:

   Add the potatoes to the borsch, season well with salt and pepper, and cook for 10–15 minutes until tender.

   10–15 min
6. 6
   Step 6:

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

7. 7
   Step 7:

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

8. 8
   Step 8:

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

   5 min
9. 9
   Step 9:

   Add the red pepper, if using, and cook for another 2 minutes.

   2 min
10. 10
    Step 10:

    Add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly.

11. 11
    Step 11:

    Add everything from the frying pan to the borsch.

12. 12
    Step 12:

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

    7–10 min
13. 13
    Step 13:

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