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Best Borsch in San Francisco

Borsch

What the real thing tastes like

Real ingredients (via TheMealDB): 1kg Beef Shin, 1 Onion, 1 Bay Leaf, 2.5kg Potatoes, 2 tablespoons Sunflower Oil, 1 Diced Onion, 1 Carrots, 200g Beetroot, 1 chopped Red Pepper, 200g Tinned Tomatos, 6 Prunes, 1/2 White Cabbage…

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step 1 To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily – this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard. step 2 Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising. step 3 Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht. step 4 Add the shredded ca

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