Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
Directions
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.
Source: www.epicurious.com