Ingredients

• 1 , 1 inch thick
• 3 quartss water
• 1 onion , chopped
• 1 cup chopped carrots
• 0.5 cups chopped celery
• 1 bay leaf
• 3 cups diced peeled beets
• 2 cups chopped cabbage
• 0.25 cups 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

Instructions

1. 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; bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
2. 2 Combine beef broth, beets, and cabbage in the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
3. 3 Serve soup in bowls garnished with sour cream and dill.

Nutrition per serving