Borscht

• fat beef shank↗1kg kg

  (keep in large pieces)

• onion↗1

  peeled and left whole

• bay leaf↗1
• potatoes↗2.2kg kg

  peeled and diced

• sunflower oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• carrot↗1

  coarsely grated

• beetroot↗200g g

  peeled and cut into matchsticks

• red pepper↗1

  sliced (optional)

• chopped tomatoes½ x 400g can
• plums↗6

  pitted (used French Agen plums)

• white cabbage↗½

  shredded

• red beans↗400g can g

  drained and rinsed

• sour cream or crème fraîche↗100ml ml

  for serving

• dill↗½ bunch

  chopped

• хрусткий хліб↗

  для подачі

Step-by-step instructions

1. 1

   To make the broth, place the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large pot. Cook over very low heat for 1 h 30 min or until the beef shank becomes tender and easily falls apart – this may take up to 3 hours. Occasionally skim off the foam with a spoon. Return the large pieces of meat to the broth, remove the whole onion and discard it.

2. 2

   Add the potatoes to the borscht, season well with salt and pepper, and cook for 10‑15 minutes until tender. Meanwhile, heat the sunflower oil in a large deep skillet. Add the finely chopped onion and carrot, and cook over medium heat, stirring, until the carrot is soft and begins to caramelize.

3. 3

   Add the beetroot and cook for about 5 minutes, stirring occasionally. Add the red pepper, if using, and cook another 2 minutes, then add the tomatoes and plums, stir, increase the heat and bring to a boil to allow some evaporation before adding everything to the borscht.

4. 4

   Add the shredded cabbage and beans, and cook for 7‑10 minutes until tender. Serve with a spoonful of sour cream or crème fraîche, plenty of chopped dill, and crusty bread.