|10 cups||sodium-reduced beef broth|
|1||1-pound meaty cross-cut bone-in beef shank slice|
|1||large onion, quartered|
|4||large beets, peeled, chopped|
|4||medium carrots, peeled, chopped|
|1||12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces|
|2 cups||thinly sliced savoy cabbage|
|3/4 cup||chopped fresh dill|
|3 tbsp||red wine vinegar|
|1 cup||plain nonfat yogurt|
Bring 6 cups broth, beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill uncovered in pot until cold, at least 4 hours and up to 1 day.
Spoon fat from top of chilled broth and discard. Add remaining 4 cups canned broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes. Season with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with yogurt and remaining 1/4 cup dill.