Borsch Recipe

To start the stock, combine the beef shin, whole onion, bay leaf, and 2 litres of lightly salted cold water in a large saucepan. Bring it to a simmer, then cook over a very low heat for at least 1 hour 30 minutes, or until the beef shin is soft and falls apart easily. This can take up to 3 hours, so be patient.

As it cooks, skim off any scum that rises to the surface with a spoon. Once the beef is tender, break up any larger pieces of meat into the broth, then remove and discard the whole onion.

Add the potatoes to the stock, season well with salt and pepper, and cook for 10-15 minutes until they are tender.

Meanwhile, heat the sunflower oil in a large, deep frying pan over medium heat. Add the diced onion and carrot, stirring occasionally, until the carrot softens and just begins to caramelise.

Stir the beetroot into the pan and cook for around 5 minutes, stirring occasionally. If you're using it, add the red pepper and cook for another 2 minutes.

Next, add the tinned tomatoes and prunes. Stir everything together, then increase the heat and bring the mixture to a boil to reduce it slightly. Once it's thickened a bit, pour the entire contents of the frying pan into the borscht pot.

Add the shredded white cabbage and kidney beans to the borscht. Cook for another 7-10 minutes, or until the cabbage is tender but still has a slight bite.

To serve, ladle the borsch into bowls. Top each serving with a dollop of crème fraîche, a generous sprinkle of chopped fresh dill, and a side of crusty bread.