Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 lb 3 oz beef shin, in one or two pieces
• 1 onion, peeled and halved, for the stock
• 1 bay leaf
• 2¾ qt cold water
• 17¾ oz potatoes, peeled and cut into chunks
• 2 tbsp sunflower oil
• 1 onion, finely diced, for the soup
• 1 large carrot, grated or cut into matchsticks
• 7 oz raw beetroot, peeled and cut into matchsticks
• 1 red pepper, cored and chopped
• 7 oz tinned chopped tomatoes
• 6 prunes
• 1/2 white cabbage, shredded
• 1 tin (14 oz) kidney beans, drained and rinsed
• Salt and black pepper, to taste
• 6½ Tbsp crème fraîche or sour cream, to serve
• 1 small bunch dill, chopped, to serve
• Crusty bread, to serve

Method

1. Put the beef shin in a large pot with the halved onion, bay leaf, and cold water. Bring slowly to the boil, skimming off any foam, then simmer gently for about 1 1/2 hours, until the meat is tender.
2. Lift out the meat, strain the stock, and set both aside. Cut the meat into bite-sized pieces, discarding any gristle.
3. Return the stock to the pot, add the potatoes, and simmer for 10 minutes.
4. Meanwhile, heat the sunflower oil in a frying pan and cook the diced onion and carrot for about 5 minutes until softening. Add the beetroot and red pepper and cook for a further 5 minutes.
5. Stir in the tomatoes and prunes and let the mixture bubble for a couple of minutes, then tip everything into the pot.
6. Add the cabbage and kidney beans and simmer for 10–15 minutes, until all the vegetables are tender. Return the beef to the pot to warm through.
7. Season well with salt and pepper. Rest off the heat for 10 minutes — the flavour improves on standing.
8. Ladle into bowls, top each with a spoonful of crème fraîche and a scattering of dill, and serve with crusty bread.

Total: 2 hours 30 minutes

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).