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  • BBC Good Food Magazine

    Olia Hercules

    Aug 26, 2021 3 minutes

    Beef shin & prune borsch

    There are many variations of borsch – even within Ukraine. Each region (and even places in each region) might have a special version of it. The stock base is simple to make, and creates a gorgeous base for the soup, so it’s worth taking the time to do.

    SERVES 4-6 PREP 20 mins COOK 2 hrs EASY

    For the stock1kg fatty beef shin, cut into large chunks1 onion, peeled and left whole1 bay leafFor the broth2.2kg potatoes,2 tbsp sunflower oil1 onion, finely chopped 1 carrot, roughly grated200g beetroot, peeled and cut into matchsticks1 red pepper, chopped (optional)½ x 400g can chopped tomatoes6 prunes, pitted½ white cabbage, shredded400g can red kidney beans, drained and rinsed100ml soured cream or crème fraîche, ½ bunch of chopped dill and crusty bread, to serve (optional)

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