Recipe Details
Ingredients
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1(1 inch thick) slicebone-in beef shank
-
3quartswater
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1onion, chopped
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1cupchopped carrots
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½cupchopped celery
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1bay leaf
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3cupsdiced peeled beets
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2cupschopped cabbage
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¼cupwhite vinegar, or to taste
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salt and ground black pepper to taste
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1cupsour cream, for garnish
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2tablespoonschopped fresh dill, for garnish
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories138 | |
| % 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.
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