Instruction

• step 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
• step 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
• step 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
• step 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