Borscht (Russian Beet and Beef Soup)

Instructions

1. Put the beef, halved onion, bay leaves, peppercorns and salt in a large pot with the cold water. Bring to a boil, skim off the grey foam, then simmer gently, partly covered, for 1 hour 15 minutes until the beef is tender.
2. Lift out the beef and onion and discard the onion. Cut the meat off the bones into bite-size pieces and return the broth to the pot.
3. Heat 1 tablespoon of the oil in a wide pan. Cook the chopped onion and carrots over medium heat for 6 minutes until soft, then move them to a bowl.
4. Add the remaining oil and the beets to the pan and cook for 5 minutes, stirring. Stir in the tomato paste and vinegar, add 120 ml (1/2 cup) of broth, then cover and cook gently for 10 minutes until the beets are tender.
5. Bring the broth back to a simmer, add the potatoes and cook for 8 minutes. Add the cabbage and cook for 5 minutes more.
6. Stir in the onion and carrot mixture, the beets and the beef. Simmer for 8 to 10 minutes until the potatoes and cabbage are soft.
7. Add the garlic, dill and pepper. Taste and adjust the salt and vinegar, then turn off the heat, cover the pot and rest the soup for 20 minutes.
8. Ladle into warm bowls and top each with a spoonful of sour cream. Serve with rye bread.

Tips

• For a meatless version, simmer the broth with a handful of dried mushrooms and add a can of drained white beans with the potatoes.
• Add the vinegar to the beets while they cook, not at the end. The acid fixes the red color, so the soup stays ruby instead of turning brown.