Borsch
74 min · Serves 6 · By TheMealDB Import
- High Protein
- Ukrainian
- Beef
- Dinner
Ukrainian, Beef
Adapted from bbcgoodfood.com
Ingredients
For 6 servings
- 1 kgBeef Shin
- 1 Onion
- 1 Bay Leaf
- 2½ kgPotatoes
- 2 tablespoonsSunflower Oil
- 1 Carrots
- 200 gBeetroot
- 1 choppedRed Pepper
- 200 gTinned Tomatos
- 6 Prunes
- ½ White Cabbage
- 400 gKidney Beans
- 100 mlCreme Fraiche
- 1 BunchDill
- 1 To serveCrusty Bread
Method
Prep 25 min · Cook 49 min
- 1To 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.