Borscht

Ingredients

• 500g beef short ribs or shank
• 2.5L water
• 1 onion, halved
• 4 medium beets, peeled and grated
• 2 carrots, grated
• 2 potatoes, cubed
• 1/4 head cabbage, shredded
• 1 can (400g) diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp white vinegar
• 1 tsp sugar
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 1 bay leaf
• Salt and black pepper, to taste
• Sour cream and chopped dill, to serve

Before you cook

• Peel and grate the beets and carrots.
• Cube the potatoes and shred the cabbage.

Steps

1. Place the beef, water, halved onion, and bay leaf in a large pot.
2. Bring to a boil, then skim off any foam that rises to the surface.
3. Reduce the heat and simmer, partially covered, for 1 hour, until the beef is tender.
4. Lift the beef out, shred the meat off the bone, and discard the onion and bay leaf, returning the broth to the pot.
5. Heat the oil in a skillet and add the grated beets and carrots.
6. Cook for 5 minutes, then stir in the vinegar and sugar and cook for another 5 minutes, until the vegetables soften and turn deep red.
7. Add the potatoes to the simmering broth and cook for 10 minutes.
8. Add the cabbage, diced tomatoes, and tomato paste to the pot.
9. Stir in the sautéed beet and carrot mixture and the shredded beef.
10. Simmer for 15 minutes, until all the vegetables are tender.
11. Stir in the garlic and season with salt and pepper.
12. Simmer for 5 more minutes, then remove from the heat.
13. Ladle into bowls and top each with a dollop of sour cream and a scattering of fresh dill.