Borscht

Method

Bring a large pot of salted water to the boil and add the beef chunks, skimming any foam that rises. Simmer for 45 minutes until the meat is tender, then strain, reserving the broth. Peel and grate the beetroot, peel and dice the carrot, parsnip, onion and potatoes, and shred the cabbage. Heat a tablespoon of oil in a separate pan and lightly fry the onion until soft, then add the tomato paste and beetroot, cooking for 5 minutes. Add the cooked beef back to the pot with the reserved broth, stock and water, then add the carrot, parsnip, potatoes and bay leaves, simmering for 25 minutes. Finally add the cabbage and simmer for a further 15 minutes until all vegetables are tender. Season with vinegar, sugar, salt and pepper to taste. Serve hot with a generous dollop of soured cream and a sprinkling of fresh dill.