Ingredients
8
8 servings
- •1 (1 inch thick) slice bone-in beef shank
- •3 quarts water
- •1 onion, chopped
- •1 cup chopped carrots
- •0.5 cup chopped celery
- •1 bay leaf
- •3 cups diced peeled beets
- •2 cups chopped cabbage
- •0.25 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
Instructions
- 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.
- 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.
- Serve soup in bowls garnished with sour cream and dill.
Nutritional Facts
Per 8 servings
- Calories: 138
- Carbohydrate: 12g
- Fat: 8g
- Fiber: 3g
- Protein: 6g
- Sugar: 6g
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