Recipe Details
Ingredients
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4poundsbone-in beef shank
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12cupswater
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3carrots, peeled and cut into 3-inch pieces
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3onions, peeled
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4stalkscelery with leaves
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1bay leaf
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16peppercorns
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2tablespoonsvegetable oil
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1onion, peeled and diced
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2clovesgarlic, minced
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1tablespoonsweet Hungarian paprika
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1headsavoy cabbage, coarsely chopped
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1(14.5 ounce) candiced tomatoes with juice
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1lemon, juiced
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¼cupwhite sugar
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¼cupchopped fresh dill
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salt and freshly ground black pepper to taste
Cooking Directions
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Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
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Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
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The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
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Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
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Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.
Cook’s Note
You can use sucralose instead of sugar, if you prefer. There is virtually no taste difference in sweet and sour recipes such as this one.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories380 | |
% Daily Value * | |
Total Fat 12g |
16% |
Saturated Fat 4g |
19% |
Cholesterol 118mg |
39% |
Sodium 149mg |
6% |
Total Carbohydrate 14g |
5% |
Dietary Fiber 3g |
11% |
Total Sugars 7g |
|
Protein 52g |
105% |
Vitamin C 12mg |
14% |
Calcium 100mg |
8% |
Iron 7mg |
37% |
Potassium 922mg |
20% |
* 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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