Beef and Beet Borscht

Ingredients

• 1 (1 inch thick) slice bone-in beef shank
• 3 quarts water
• 1 onion, chopped
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1 bay leaf
• 3 cups diced peeled beets
• 2 cups chopped cabbage
• 1/4 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

Directions

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.