- 8 cups beef broth*
- 1 pound slice of meaty bone-in beef shank
- 1 large onion, peeled, quartered
- 4 large beets, peeled, chopped
- 4 carrots, peeled, chopped
- 1 large russet potato, peeled, cut into 1/2-inch cubes
- 2 cups thinly sliced cabbage
- 3/4 cup chopped fresh dill
- 3 Tbsp red wine vinegar
- 1 cup sour cream
- Salt and pepper to taste
*Use gluten-free broth if you are cooking gluten-free
1 Bring 4 cups of the beef broth, the beef shank, and
onion to boil in large pot. Reduce heat, cover, and simmer until meat
is tender, about 1 hour 30 minutes.
2 Transfer meat to work surface; trim fat, sinew and bone and
discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot
until cold, at least 4 hours and up to 1 day.
3 Spoon fat from top of chilled broth and discard. Add
remaining 4 cups broth, beets, carrots, and potato; bring to boil.
Reduce heat, cover, and simmer until vegetables are tender, about 30
4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage
is tender, about 15 minutes. Season to taste with salt and pepper. Stir
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup