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Prep Time: 20 Minutes Cook Time: 270 Minutes |
Ready In: 290 Minutes Servings: 8 |
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It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold. Ingredients:
1 (1 inch thick) slice bone-in beef shank |
3 quarts water |
1 onion, chopped |
1 cup chopped carrots |
1/2 cup chopped celery |
1 bay leaf |
3 cups diced peeled beets |
2 cups chopped cabbage |
1/4 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 |
Directions:
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 to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
2. Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
3. Serve garnished with sour cream and dill.
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