Otherby TheMealDBBorschKeep screen onSaveShareIngredients1kg Beef Shin1 Onion1 Bay Leaf2.5kg Potatoes2 tablespoons Sunflower Oil1 Diced Onion1 Carrots200g Beetroot1 chopped Red Pepper200g Tinned Tomatos6 Prunes1/2 White Cabbage400g Kidney Beans100 ml Creme FraicheBunch DillTo serve Crusty BreadStepsStep-by-step0 of 4 done1To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. 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. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.2Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins 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.3Add the beetroot and cook for around 5 mins, stirring occasionally. 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.4Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.Source: TheMealDB
