Russian cabbage soup (Shchi)

1. Bring the beef shin to the boil with the water and bay leaves, skim off the foam and simmer over low heat for 1.5 hours until the meat is tender.

2. Lift out the meat, cut it into bite-sized pieces and return it to the broth; season with salt.

3. Add the finely shredded cabbage and cook for 10 minutes, then the diced potatoes, and cook for another 10 minutes.

4. Meanwhile fry the finely chopped onions and coarsely grated carrot in the oil in a frying pan for 6 minutes, add the grated (skinless) tomatoes and cook for 5 minutes.

5. Add the vegetable base to the soup, season with pepper, grate in the garlic and cook for another 5 minutes; cover and rest for 15 minutes.

6. Serve each bowl with a big spoonful of sour cream and plenty of fresh dill, with rye bread alongside.

Tip: As the Russian proverb goes, "shchi and kasha are our food"; shchi is best reheated the next day – in the old days it was left to "ripen" in the stove.