Borsch

1. For the stock, put the beef, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan and cook over very low heat for 1 hour 30 minutes (up to 3 hours), until the beef is soft and falls apart, skimming off any scum from time to time. Break up any larger pieces of beef in the broth, then remove and discard the whole onion.
2. Add the potatoes, season well, and cook for 10-15 minutes until tender. Meanwhile, heat the sunflower oil in a large deep frying pan and cook the diced onion and carrot over medium heat, stirring, until the carrot is soft and about to caramelise.
3. Add the beetroot and cook for around 5 minutes, stirring occasionally, then add the red pepper and cook for 2 minutes more. Add the tomatoes and prunes, stir, increase the heat to reduce slightly, then add everything to the borsch.
4. Add the shredded cabbage and kidney beans and cook for 7-10 minutes until tender. Serve with a dollop of sour cream or creme fraiche, plenty of chopped dill, and some crusty bread.

Tips from the ZestyPlate Kitchen

• Simmer the beef gently until it falls apart; that broth is the backbone of the whole soup.
• Cooking the beetroot with the onion and carrot draws out a deep, sweet-earthy flavour and that vivid colour.
• A handful of prunes lends a quiet sweetness that balances the earthiness of the beetroot.
• Be generous with the soured cream and fresh dill at the end; they lift the whole bowl.