Ingredients
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1 (1 inch thick) slice bone-in beef shank
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3 quarts water
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1 onion, chopped
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1 cup chopped carrots
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½ cup chopped celery
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1 bay leaf
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3 cups diced peeled beets
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2 cups chopped cabbage
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¼ cup white vinegar, or to taste
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salt and ground black pepper to taste
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1 cup sour cream, for garnish
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2 tablespoons chopped fresh dill, for garnish
Directions
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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; 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 the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
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Serve soup in bowls 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 (per serving)
| 138 | Calories |
| 8g | Fat |
| 12g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 138 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 4g | 22% |
| Cholesterol 21mg | 7% |
| Sodium 96mg | 4% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 3g | 11% |
| Total Sugars 6g | |
| Protein 6g | 12% |
| Vitamin C 15mg | 17% |
| Calcium 82mg | 6% |
| Iron 1mg | 6% |
| Potassium 415mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
