UkrainianMain course
Borsch
This borsch starts with a rich beef stock, simmered until the shin meat is meltingly tender. While the stock develops its depth, you'll sauté a colorful mix of vegetables — onion, carrot, beetroot, and red pepper — before adding tomatoes and prunes for a touch of sweetness. Finally, potatoes, cabbage, and kidney beans round out this hearty soup. It's ready to be served with a dollop of crème fraîche and fresh dill.
Method
4 steps · 45 min total
- 01
Make the Beef Stock
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.
- 02
Cook Potatoes, Sauté Vegetables
