Beef and Beetroot Borsch

• Beef shin1kg
• Onion, whole1
• Bay leaf1
• Potatoes, chopped2.5kg
• Sunflower oil2 tbsp
• Onion, diced1
• Carrot, grated/sliced1
• Beetroot, sliced/grated200g
• Red pepper, chopped1
• Tinned tomatoes200g
• Prunes6
• White cabbage, shredded1/2
• Kidney beans400g
• Creme fraiche100ml
• Dill, chopped1 bunch
• Crusty breadto serve

Steps · tap to check off

1. 1Simmer beef, whole onion, and bay leaf in 2L salted water for 1.5 to 3 hours until tender. 3:00:00
2. 2Remove whole onion and discard; break beef into smaller pieces within the broth.
3. 3Add potatoes to the broth and cook for 10-15 minutes until tender. 10:00
4. 4Sauté diced onion and carrot in oil until soft and starting to caramelize.
5. 5Stir in beetroot and cook 5 minutes; add red pepper and cook 2 minutes more. 5:00
6. 6Add tomatoes and prunes; boil briefly to reduce, then stir the mixture into the main pot.
7. 7Add cabbage and kidney beans; cook for 7-10 minutes until tender. 7:00
8. 8Serve topped with crème fraîche, dill, and a side of bread.