“It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 8 servings
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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 138 cal
- 7%
- Fat
- 7.8 g
- 12%
- Carbs
- 12 g
- 4%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Omg.....marry me please!! Chef John Love your recipes would relocate if you would cook for me...LOL On a serious note- Thank you for all of your wonderful recipes...." See more"
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