• 1 (1 inch thick) slice bone-in beef shank
  • 3 quarts water
  • 1onion, chopped
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1bay leaf
  • 3 cups diced peeled beets
  • 2 cups chopped cabbage
  • ¼ cup white vinegar, or to taste
  • salt and ground black pepper to taste
  • 1 cup sour cream, for garnish
  • 2 tablespoons chopped fresh dill, for garnish
  • Directions

  • Step 1

    Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.


  • Step 2

    Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.

  • Step 3

    Serve garnished with sour cream and dill.

  • Editor's Note:

    The nutrition data for this recipe includes the full amount of beef broth ingredients, even though only the broth is used.

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