Rating: 5 stars
75 Ratings
  • 5 star values: 66
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
4 hrs 30 mins
total:
4 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

The nutrition data for this recipe includes the full amount of beef broth ingredients, even though only the broth is used.

Nutrition Facts

138 calories; protein 5.9g; carbohydrates 12g; fat 7.8g; cholesterol 21.3mg; sodium 95.7mg. Full Nutrition
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