1 - step 1 To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan.

2 - Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily – this can take up to 3 hrs.

3 - Skim off the scum with a spoon from time to time.

4 - Break up any larger pieces of beef into the broth, remove the whole onion and discard.

5 - step 2 Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender.