Russian Borscht

Ingredients

• 500g beef shin
• 3 beetroot, peeled and grated
• 1 onion, chopped
• 2 carrots, grated
• 2 potatoes, cubed
• 1/4 cabbage, shredded
• 2 tomatoes, chopped (or 2 tbsp tomato paste)
• 2 garlic cloves
• 2 bay leaves
• 2 tbsp red wine vinegar
• 1 tsp sugar
• 3 tbsp oil
• Soured cream
• Dill
• Salt

Instructions

1. Simmer the beef in 2 litres salted water with bay leaves for 1 hour; reserve broth, slice meat.
2. Soften onion and carrot in oil; add tomatoes and beetroot; cook 10 minutes.
3. Add this to the broth with potato and shredded cabbage.
4. Simmer 20 minutes until everything is tender.
5. Stir in vinegar, sugar, salt and the sliced beef.
6. Top each bowl with soured cream and dill.

Serving suggestions

• Serve with rye bread and pickles.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions