World 40 min

Borsch

Name: Borsch
Total time: 40 min
Yield: 2 servings
Cuisine: World
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

beef

Ingredientsfor 2

350

Cal

25g

Protein

45g

Carbs

15g

Fat

11kg Beef Shin
21 Onion
31 Bay Leaf
42.5kg Potatoes
52 tablespoons Sunflower Oil
61 Diced Onion
71 Carrots
8200g Beetroot
91 chopped Red Pepper
10200g Tinned Tomatos
116 Prunes
121/2 White Cabbage
13400g Kidney Beans
14100 ml Creme Fraiche
15Bunch Dill
16To serve Crusty Bread

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Instructions

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.
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.