[Ukrainian] How to cook Beetroot Broth (Borshch)

Ingredients

• 200 g (7 oz) beetroot, peeled and cut into matchsticks
• 200 g (7 oz) potatoes, peeled and chopped
• 2 tbsp sunflower oil
• 1 onion, finely chopped
• 1 carrot, peeled and roughly grated
• 1 red pepper, cored, deseeded and chopped
• 1 tbsp tomato pure
• 1 beef tomato (skin discarded), roughly grated
• ½ small white cabbage, shredded
• 400 g (13 oz) can red kidney beans, drained and rinsed
• sea salt flakes and freshly ground
• black pepper

• 500 g (1 lb) oxtail or fatty beef short ribs
• 1 onion, peeled but kept whole
• 1 bay leaf
• 2.5 litres (4 pints) cold water

• 100 ml (3½ fl oz) soured cream
• ½ bunch of dill, chopped
• pampushky (Ukrainian doughnuts)

Directions