BORSCH

Peel and slice 1 red onion and place in a large pan with 500gm of stir fry beef and 3 tbs of oil . Cover the pan and cook over a medium heat until the stir fry beef is browned . Add 450 gm of peeled and grated beetroots , 350 gm of finely shredded red cabbage , 5 cups of beef stock , 3 tbs of red wine vinegar , 2 tbs tomato sauce , 1 tbs of minced garlic , 1 tsp of dried chilli ( optional ). Season with cracked black pepper and 1 tsp of dried thyme . Bring this mix to the boil then reduce the heat and simmer for 40 minutes . Meanwhile grate 225 gm of waxy potatoes. Add the potatoes at the end of the 40 minutes and continue to simmer for a further 10 minutes . Heat required number of soup bowls and divide the borsch between them . Place 1 tbs of sour cream over the borsch and sprinkle with fennel seeds and dill Serve with flat bread .