Borscht soup

Freezer-friendly dishes - Part 4.

Ingredients (serves 6):
300g beef flank or shank
1 litre water
4 tbsp vegetable oil
1 large onion, chopped
1 carrot, chopped
1/4 round cabbage, shredded
3 beetroots, peeled and grated
4 tomatoes, chopped
1 tsp salt
1 tbsp pepper
1 beef stock cube
2 tbsp red wine vinegar
9 tbsp sour cream

Method:
1. In a pot, cover the beef with water and bring to a boil. Reduce to medium heat and cook till tender, about 10 minutes.
2. Remove the beef from the pot, and strain the stock through a fine sieve. Set aside.
3. In another large pot, heat the oil and brown the onions. When softened, add the carrots and cabbage. Cook for 5 minutes, stirring constantly. Add the stock and bring it to a boil.
4. Add the beetroots, tomatoes, salt and pepper and cook over medium heat.
5. Cut the cooked beef into small pieces. Add the beef and beef stock cube to the pot and cook for 20 minutes over medium heat.
6. Add the red wine vinegar and cook on low heat for 5 minutes. Remove from heat, cool and freeze.
7. After reheating, spoon 1 1/2 tbsp of sour cream into each bowl before serving.

Tips:
For extra flavour, add a sprinkling of ground paprika to the sour cream.

Recipe source: Simply Her magazine (Aug 2008)