Lars’ sister’s first husband was Ukrainian, and this may be the best thing that came out of that ill-fated relationship. There may be as many borscht recipes as there are families in Russia and Ukraine, but this one is a wonderfully warming version.
Soak in separate bowls of water:
1/2 large head cabbage, shredded
1 kg waxy potatoes, diced
500-750 ml beets cut into large matchsticks
30 ml oil or pork fat
500 ml shredded carrots
2 large onions diced small
1 small red bell pepper, cut into strips
850 g canned cannelloni (white kidney) beans
175 g canned tomato paste
1-1.5 kg bone-in beef shank, center cut, trimmed of most fat
generous amount of fresh dill
Fill large soup pot 2/3 with water; boil meat whole until tender, about 30 minutes, skimming fat as necessary.
In a separate sauté pan, heat oil or pork fat and heat onions about 10 minutes until translucent and soft, then add carrots and sauté another 10 minutes until soft. Add tomato paste and some beef liquid to make tomato roux.
Add bay leaf to beef water in this order and then add beets and red pepper. After 7 to 9 minutes, add potatoes. Seven to 10 minutes later, add onions and carrots. For the last 10 minutes, add cabbage and beans. Add salt to taste, and add dill at the very end.
Turn off and let juices settle, about 30 minutes.
Serve in warm bowls with a dollop of sour cream.