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     8 cups beef broth  1 pound slice 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  
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 minutes.

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 in vinegar.

Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Serves 6.
 Categories:  Appetizer, Beef, Dutch Oven, Meat, Potatoes, Side Dish, Side Dishes, Soup, Soups, Vegetables, beef, soup, soups, stove top
 Estimated Serving:  6
 Estimated preparation time:  20 min.
 Language:  English
 Shared by:  Jilly    2010/01/24
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