Ingredients

1. 1kg Beef Shin
2. 1 Onion
3. 1 Bay Leaf
4. 2.5kg Potatoes
5. 2 tablespoons Sunflower Oil
6. 1 Diced Onion
7. 1 Carrots
8. 200g Beetroot
9. 1 chopped Red Pepper
10. 200g Tinned Tomatos
11. 6 Prunes
12. 1/2 White Cabbage
13. 400g Kidney Beans
14. 100 ml Creme Fraiche
15. Bunch Dill
16. To serve Crusty Bread

How to prepare

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.

Ingredients

1. 3 Beetroot
2. 4 tbs Olive Oil
3. 1 Chicken Stock Cube
4. 6 cups Water
5. 3 Potatoes
6. 1 can Cannellini Beans
7. Garnish Dill

How to prepare

Chop the beetroot, add water and stock cube and cook for 15mins. Add the other ingredients and boil until soft. Finally add the beans and cook for 5mins. Serve in the soup pot.