Borsch - Classic Recipe | Cook Time 30 min

• •1kg Beef Shin
• •1 Onion
• •1 Bay Leaf
• •2.5kg Potatoes
• •2 tablespoons Sunflower Oil
• •1 Diced Onion
• •1 Carrots
• •200g Beetroot
• •1 chopped Red Pepper
• •200g Tinned Tomatos
• •6 Prunes
• •1/2 White Cabbage
• •400g Kidney Beans
• •100 ml Creme Fraiche
• •Bunch Dill
• •To serve Crusty Bread

Instructions

1. 1

   To 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.

2. 2

   Add 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.

3. 3

   Add 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.

4. 4

   Add 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.

Comments

No comments yet. Be the first!