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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This soup is from Russia and Poland. Ingredients:
10 cups canned beef broth |
1 1-pound meaty cross-cut bone-in beef shank slice |
1 large onion, quartered |
4 large beets, peeled, chopped |
4 medium carrots, peeled, chopped |
1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces |
2 cups thinly sliced savoy cabbage |
3/4 cup chopped fresh dill |
3 tablespoons red wine vinegar |
1 cup plain nonfat yogurt |
Directions:
1. Bring 6 cups broth, beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill uncovered in pot until cold, at least 4 hours and up to 1 day.
2. Spoon fat from top of chilled broth and discard. Add remaining 4 cups canned broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes. Season with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with yogurt and remaining 1/4 cup dill.
3. Per serving: calories, 223; total fat, 2 g; saturated fat, 1 g; cholesterol, 11 mg Nutritional analysis provided by Bon Appétit
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