CONNECT facebook twitter pintrest instagram e-newsletter




8 cups beef broth of beef stock
1 lb. slice of 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 1/2in cubes
2 cups cabbage, thinly sliced
3/4 cup fresh dill, chopped
3 Tbsp red wine vinegar
1 cup sour cream
salt and pepper to taste


 Put 4 cups of the beef broth, shank, and quartered onion in a large pot and bring to a boil. Lower the heat to a simmer, cover and cook until the meat is falling-off-the-bone tender, about 1 hour 30 minutes.

 Remove the meat from the pot. Remove any bone, connective tissue, and excess fat. Chop up the meat, place in a bowl, and chill in the refrigerator. Let the broth cool at room temperature, and then transfer to the refrigerator and let chill until cold—4 hours to up to a day.

 When the broth is chilled, any fat will have risen to the top and solidified. Remove and discard this fat. Return the pot to the stove and add the remaining broth, the carrots, beets, and the diced potato. Bring to a boil, lower the heat to a low simmer, cover and simmer for 30 minutes, or until the vegetables are tender.

 Add the chopped meat to the pot, the sliced cabbage, and a half cup of the fresh dill. Cook for another 15 minutes or so, until the cabbage is cooked through. Add the vinegar and season to taste with salt and freshly ground black pepper.

Serve ladled into bowls with a dollop of sour cream and a sprinkling of fresh dill.