Borscht

Shopping list

• 500 g beef shin or brisket — cut into chunks

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• 400 g raw beetroot — peeled and grated

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• 300 g white cabbage — finely shredded

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• 2 piece carrots — peeled and grated

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• 1 piece onion — finely chopped

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• 300 g waxy potatoes — peeled and diced

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• 2 tbsp tomato purée

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• 2 tbsp white wine vinegar

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• 3 clove garlic cloves — crushed

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• 2 piece bay leaves

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• 2 tbsp sunflower oil

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• 1 tsp caster sugar

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• 1 tsp salt — or to taste

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• 1 tsp black pepper — freshly ground

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• 1 bunch fresh dill — chopped

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• 150 ml soured cream — for serving

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Step by step

1. 1

   Place the beef chunks in a large heavy pot with 2 litres of cold water. Bring to the boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises. Add the bay leaves, cover partially, and simmer for 1.5 hours until the beef is tender.

2. 2

   Meanwhile, heat the sunflower oil in a large frying pan over medium heat. Add the chopped onion and cook for 5 minutes until softened and translucent.

3. 3

   Add the grated carrot and cook for another 3 minutes, stirring occasionally.

4. 4

   Stir in the grated beetroot, tomato purée, white wine vinegar, caster sugar, and crushed garlic. Cook gently for 10 minutes, stirring now and then, until the beetroot softens and releases its colour. Set aside.

5. 5

   Once the beef is tender, remove it from the pot with a slotted spoon, shred the meat with two forks, and return it to the broth. Discard any bones or fat.

6. 6

   Add the diced potatoes to the broth and simmer for 10 minutes.

7. 7

   Add the shredded cabbage and the beetroot mixture from the frying pan. Stir well and simmer for a further 15 minutes until all vegetables are tender.

8. 8

   Season generously with salt and freshly ground black pepper. Taste and adjust seasoning, adding a little more vinegar or sugar if needed to balance the flavours.

9. 9

   Stir in half the chopped dill.

10. 10

    Ladle the borscht into deep bowls. Top each serving with a generous swirl of soured cream and a sprinkle of the remaining fresh dill. Serve with dark rye bread.