Borsch

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan.
2. 2Cook 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. Skim off the scum with a spoon from time to time.
3. 3Break up any larger pieces of beef into the broth, remove the whole onion and discard.
4. 4Add the potatoes to the borscht, season well with salt and pepper and let it cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan.
5. 5Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
6. 6Add the beetroot and let it cook for around 5 mins, giving it a stir occasionally.
7. 7Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
8. 8ServeAdd the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.