Ukrainian borscht with beef and sour cream

Ingredients

For 1 serving

• Beef shank120 g
• Beets1.5
• Cabbage100 g
• Potatoes100 g
• Carrots1
• Onion40 g
• Tomato paste10 g
• Beef broth600 ml
• Red wine vinegar10 ml
• Sour cream30 g
• Dill3 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: lactose, celery, sulphites,

In season: October – March

Method

1. Cut the beef shin into cubes of about 2 cm, put them in a pot with the beef stock, bring to the boil, skim and simmer covered over low heat for 50 minutes, until the meat is tender.
2. Meanwhile prepare the vegetables: peel the raw beetroots (wear gloves, they stain) and the carrot and cut them into julienne; chop the onion; peel the potatoes and cut them into 2 cm cubes; shred the white cabbage thinly.
3. Heat the oil in a frying pan over medium heat and fry the onion, carrot and beetroot for 6–8 minutes, until softened; add the tomato purée and the vinegar and cook for 2 more minutes: the vinegar keeps the beetroot bright red.
4. When the meat is ready, add the potatoes and cabbage to the broth and cook for 15 minutes over medium heat, until the potatoes are almost tender.
5. Add the fried vegetables and cook for 10 more minutes over low heat, until everything is soft and the broth is a deep red; season with salt.
6. Chop the dill and serve the borscht piping hot with a spoonful of sour cream and the dill on top.