Description
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
- ½ cup chopped celery
- 1 bay leaf
- 3 cups diced peeled beets
- 2 cups chopped cabbage
- ¼ 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 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.
- 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.
- Serve garnished with sour cream and dill.
Prep Time: 20 mins
Cook Time: 4 hrs 30 mins
Total Time: 4 hrs 50 mins
Servings: 8