Borscht Soup with Beef

SERVING SIZE: 10

PREP TIME: 20 mins

COOK TIME: 1 hr 15 minutes

TOTAL TIME: 1 hr 35 mins

Ingredients

• 1 kg osso bucco ,[ cooked in slower cooker with water covering the meat , once cooked shred the meat into the stock removing the bones]

• 1 /3 rd cup olive oil

• 1 leek finely sliced

• 2 teaspoons minced garlic

• 2 cups grated carrots

• 2 cups grated fresh beetroot

• 4 cups finely shredded cabbage [red or green]

• 2 bay leaves

• 2x420 grams tins of rinsed and drained canellini beans

• 4 teaspoons salt but add more to taste

• 1 teaspoon pepper

• 2 tablespoons sugar

• 2 tablespoons red wine vinegar

• 4 tablespoons tomato paste

• 4 potatoes peeled and diced

• 1 cup chopped fresh dill

• 4 litres of liquid [beef stock and water combined ]

• sour cream to serve

Method

In a large saucepan, add the oil and leek and gently fry till softened about 10 minutes then add the garlic , beetroot and carrots and fry for another 5 minutes constantly stirring

Add the deboned meat and all the remaining ingredients and bring to boil and simmer for about 1 hr , adjust salt to your taste , Once cooked serve with a dollop of sour cream and fresh crusty bread.