Boil beef and beef shank in 1,5 l water in a 5 l pot. Put one whole onion and bay leaf in the pot. Once boiled, decrease the heat and let simmer for 1.5 to 2 hours until the meat is tender. Season with salt and pepper.

Chop the potatoes in small cubes (around ½ cm), grate the carrot and thinly slice the cabbage.

Grate the pre-cooked beetroots

Remove the onion, bay leaf, meat and bones from the pot. Add potato cubes, grated carrot and boil for 10 minutes.

Add the cabbage and beetroots and let simmer for another 20 to 30 minutes.

Cut the meat, put it back in the pot and add some dill. Stir in vinegar and season with salt if necessary.

Serve Borscht with sour cream and dark bread. Garnish with dill or leak.