Ukrainian · beef

Borsch

Name: Borsch
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Beef Shin1 kg
Onion1
Bay Leaf1
Potatoes2.5 kg
Sunflower Oil2 tbsp
Onion1
Carrots1
Beetroot200 g
Red Pepper1
Tinned Tomatos200 g
Prunes6
White Cabbage½
Kidney Beans400 g
Creme Fraiche100 ml
Dill
Crusty Bread

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

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
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
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.

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