Ukrainian Borscht

Method

1. Rinse the beef, put it in a 3 L pot and cover with cold water. Bring to the boil on high heat (about 10 min), then carefully skim off the grey foam that rises. Add the bay leaves and allspice, turn down to low heat, set the lid ajar and simmer for 1 h 20 min. The surface should just tremble; a hard boil makes the broth cloudy.

   Add in this stepBeef shank (bone-in if possible) 350 gCold water 1,200 mlBay leaves 1Whole allspice berries 3

   high heat→low heat

2. While the broth simmers, prepare the vegetables. Cut the potatoes into 2 cm cubes and keep them in cold water. Peel the beetroot and cut it into 5 mm matchsticks (it stains, so wear gloves or put baking paper on the board). Coarsely grate the carrot, finely chop the onion and shred the cabbage into 5 mm ribbons.

3. When the beef is tender enough for a fork to slide in easily, lift it out to cool a little and discard the bay leaves. Add the drained potatoes and half the salt to the broth and cook on medium heat for 10 min. Meanwhile, take the meat off the bone and cut it into bite-sized pieces.

   Add in this stepPotatoes 200 gSalt to taste

   medium heat

4. Heat the oil in a 24 cm frying pan on medium heat and cook the onion and carrot for 5 min, until the onion is soft and translucent. Add the beetroot, vinegar, sugar and 3–4 tablespoons of broth, turn down to medium-low heat and stew for 10 min, stirring now and then. Stir in the tomato paste for the last 2 minutes. The vinegar locks in the beetroot's red colour so the soup doesn't turn brown.

   Add in this stepSunflower or neutral oil 1½ tbspOnion 100 gCarrot 80 gRaw beetroot 250 gWhite vinegar (or lemon juice) 1 tspSugar ½ tspTomato paste 1 tbsp

   medium heat→medium-low heat

5. When the potatoes are almost done (just softening at the edges), add the cabbage and cook on medium heat for 5 min, until it has wilted but still has a little bite.

   Add in this stepWhite cabbage 180 g

   medium heat

6. Add the beetroot mixture and the meat to the pot and cook on low heat for 6 min. Keep it at a gentle bubble at the edges; boiling hard fades the colour. Season with the rest of the salt: it should taste savoury with a light sweet-sour edge.

   Add in this stepSalt to taste

   low heat

7. Stir in the finely chopped garlic and dill, then turn off the heat. Cover and leave for 15 min so the flavours settle and the colour deepens.

   Add in this stepGarlic cloves 2Fresh dill 10 g

8. Ladle into bowls and top each with a spoonful of sour cream. Rye bread or garlic rolls on the side make it a proper Ukrainian meal.

   Add in this stepSour cream 2 tbsp