Borsch

Category : Beef

Tags : -

Borsch

Recipes :

1kg Beef Shin

1 Onion

1 Bay Leaf

2.5kg Potatoes

2 tablespoons Sunflower Oil

1 Diced Onion

1 Diced Carrots

1 Carrots

200g 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 :

  • 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. 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.
  • step 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.
  • step 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.
  • step 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.

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