Borsch

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 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

Directions

1. step 1
2. 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.
3. step 2
4. 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.
5. step 3
6. 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.
7. step 4
8. 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.