6 cups beef broth
1 pound bone-in beef shank
1 medium onion, peeled, chopped
3 medium beets, peeled, grated
2 medium potatoes, peeled, cubed
1 cup shredded cabbage
1 tablespoon tomato paste
½ cup chopped fresh dill
Sea salt and black pepper, to taste
Sour cream, for serving
1) Place broth, beef, and onion in a large pot; bring to a boil over high heat. Reduce to a simmer and cook, covered, until meat is very tender, about 90 minutes. Remove beef from broth; when cool enough to handle, remove meat from bones and chop. Strain broth and set aside.
2) Transfer strained broth and chopped beef back to large pot; add beets, potatoes, cabbage, and tomato paste; bring to a boil over high heat. Reduce to a simmer and cook until vegetables are tender, about 30 minutes. Stir in dill; season to taste.
3) To serve, ladle soup into large bowls and top with a dollop of sour cream.
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