Borsch

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

UkrainianBeef

Prep

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Cook

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Total

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Serves

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Method

Beef

Ingredients

Units

Beef Shin — 1 kg

Onion — 1

Bay Leaf — 1

Potatoes — 2 1/2 kg

Sunflower Oil — 2 tbsp

Onion — 1

Carrots — 1

Beetroot — 200 g

Red Pepper — 1

Tinned Tomatos — 200 g

Prunes — 6

White Cabbage — 1/2

Kidney Beans — 400 g

Creme Fraiche — 100 ml

Dill — Bunch

Crusty Bread — To serve

Method

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

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.

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.