Ukrainian Borscht

Method

1. 1

   Cover the beef shank with 2.5 litres of cold water, bring to a boil, skim the foam, then simmer gently, partly covered, for 45 minutes.

   💡 Starting the meat in cold water pulls more flavor into the broth.

2. 2

   Meanwhile heat the oil in a frying pan and soften the onion and carrot over medium heat for 5 minutes.

3. 3

   Add the grated beets, tomato paste and vinegar to the pan and cook for 10 minutes, stirring now and then.

   💡 The vinegar keeps the beets brilliantly red instead of fading to brown.

4. 4

   Lift the meat out, pull it off the bone, chop it and return it to the pot with the cubed potatoes and bay leaves. Simmer 10 minutes.

5. 5

   Add the shredded cabbage and the beet mixture and simmer another 10 minutes, until the potatoes are tender.

6. 6

   Crush in the garlic, season generously with salt, and let the borscht rest off the heat for 15 minutes — it tastes better after settling.

   💡 Borscht is famously even better the next day.

7. 7

   Serve hot with a spoonful of sour cream and a shower of chopped dill.