Put the stock and water into a large stockpot. Add the meat and bring to the boil, skimming the surface to remove the scum

Add the fresh and tinned beetroot, carrots, potatoes, tomatoes and tomato puree and boil for 1 hour, or until the meat is just about falling off the bone

Add the lemon juice and season with salt, pepper and sugar to balance the flavours

Add the cabbage and simmer for at least another 15 minutes, or until the cabbage is very soft

Remove the meat from the saucepan. When cool enough to handle, pull the meat from the bones

Shred the meat with a fork and return it to the pan. Taste again and adjust the seasoning and lemon juice if necessary

Let the borscht cool overnight. The next day, skim off any fat and reheat to serve