Ukrainian beef and bean borscht

Put the beef in a large pot and cover with cold water. Bring to the boil, then discard this first water. Rinse the meat and pot. Return the beef with 2000 ml cold water. Bring to a simmer, skim and cook gently for about 120 minutes until the meat comes away from the bone easily. Meanwhile, prepare the vegetables in the next two steps.

Peel and grate the beetroot. Squeeze the lemons to obtain 50 ml juice. Put the beetroot in a saucepan with this juice, the sugar and 100 ml water. Cover and cook gently for about 20 minutes until tender. Take off the heat.

Peel and chop the onion. Peel and grate the carrot. Wash, deseed and finely dice the pepper. Heat the oil in a frying pan and lightly brown the onion for about 5 minutes. Add the carrot, pepper, bay leaves, salt and black pepper. Cook for 5 minutes. Stir in the tomato paste and cook for another 3 minutes.

Lift the beef out of the broth and let it cool slightly. Peel and dice the potatoes. Add to the simmering broth and cook for 10 minutes. Shred the cabbage, removing tough parts. Rinse and drain the beans. Add the cabbage and beans to the pot, followed by the tomato vegetable base and all the beetroot with its juices. Simmer for about 15 minutes until the potatoes and cabbage are tender.

Remove the beef from the bones and cut into pieces. Return to the pot. Wash and slice the spring onions. Peel the garlic. Wash the dill and pound 5 g with the garlic in a mortar. Add this mixture and the spring onions to the soup. Return to a simmer, then turn off the heat. Remove the bay leaves. Top the portions with the sour cream and remaining 5 g dill.