Borsch

Instructions

1- step 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- 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.

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

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

5- step 2 Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender.

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

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

8- step 3 Add the beetroot and cook for around 5 mins, stirring occasionally.

9- 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.

10- step 4 Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender.

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