Ukrainian borshch: a homely beetroot, cabbage and beef soup

Ingredients and quantities

• 500 g lean boneless stewing beef, cut into approximately 2 cm cubes
• 400 g raw beetroot, trimmed and peeled weight
• 350 g potatoes, peeled weight
• 300 g white cabbage, core removed
• 150 g carrots, trimmed weight
• 150 g onion, peeled weight
• 200 g tomato passata
• 30 g tomato purée (concentrated tomato paste)
• 20 g sunflower oil
• 2 garlic cloves, about 10 g
• 20 ml apple cider vinegar
• 2 bay leaves
• 10 g fresh dill
• 2 litres water, plus a little hot water if needed
• 90 ml sour cream, 15 ml per serving
• Salt and black pepper, to taste

Method

1. Cut the beetroot and carrots into thin matchsticks, slice the onion and cabbage, and cut the potatoes into approximately 2 cm cubes. Keep the vegetables separate.
2. Put the beef in a large pot with 2 litres of water and the bay leaves. Bring gently to the boil, skim off any foam, then reduce the heat. Simmer with the lid slightly ajar for about 90 minutes, until the meat starts to become tender. Extend this cooking time if necessary before adding the potatoes.
3. While the beef cooks, heat the oil in a wide frying pan. Soften the onion and carrots for 8–10 minutes, stirring. Add the beetroot and cook for another 5 minutes. Stir in the tomato purée for one minute, then add the passata, vinegar and about 150 ml of broth from the beef pot. Cover and cook gently for 20–25 minutes, until the beetroot is almost tender.
4. When the meat is tender, add the potatoes to the broth and simmer for about 15 minutes: they should be almost cooked before the acidic tomato and beetroot mixture goes in. Add the cabbage and cook for a further 8–10 minutes.
5. Tip all the vegetables and juices from the frying pan into the pot. Add the chopped garlic and a little hot water only if the soup is too thick. Simmer for another 5 minutes, check that the beef and potatoes are tender, and season with salt and pepper.
6. Turn off the heat, remove the bay leaves and stir in half the chopped dill. Cover and rest for 15 minutes. Divide between six bowls and finish each with 15 ml sour cream and the remaining dill.