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Home -> Ethnic -> Europe
Ingredients (view qty in metric system instead) 10 cups beef broth, divided 1 pound meaty, cross-cut, bone-in beef shank slice 1 large onion, peeled and quartered 4 large beets, stemmed, peeled and chopped 4 medium carrots, peeled and chopped 2 cups peeled, cubed russet potato 2 cups thinly sliced savoy cabbage 3/4 cup chopped fresh dill 3 tbsp. red wine vinegar 3/4 tsp. salt 1/2 tsp. pepper 1 cup plain yogurt Directions Combine 6 cups broth, beef shank and onion in a large pot. Heat to a boil. Reduce heat, cover and simmer about 90 minutes until meat is tender. Remove meat from bone and chop. Transfer to a medium bowl and cover and refrigerate. Cool broth slightly then refrigerate until cold. Discard fat from top of cold broth. Add remaining 4 cups broth, beets, carrots and potatoes. Bring to a boil. Reduce heat, cover and simmer about 30 minutes until vegetables are tender. Stir in reserved beef, cabbage and 1/2 cup dill and cook until cabbage is tender, about 15 minutes. Stir in salt, pepper and vinegar. Serve with dollops of yogurt and remaining dill. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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