Instruction

• step 1 Cut the meat into large pieces, put in your largest saucepan and cover with 5 litres water
• Bring to the boil over a high heat, skimming away any foam that rises to the surface
• Add the bay leaves
• Season
• Turn the heat down to a simmer and cook for 1 hr, or until the meat is soft and falls off the bone
• Add the beans if using dried
• step 2 Turn the heat up
• Bring back to the boil, then reduce the heat and simmer for another 20 mins – the beans should still be slightly raw
• Add the carrots, onions, garlic and pepper
• Stir well, then add the chillies, if using
• Cook for 15 mins more
• step 3 Stir in the beetroot and cook for 10 mins before adding the potatoes
• After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to the boil
• Cook for 5 mins, add the cabbage and cook for 5 mins more
• Season, then garnish with the parsley and dill
• Turn off the heat and leave to stand for 5 mins
• Serve with soured cream on the side