Borscht

Name: Borscht
Ingredients: 10 cups canned 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 tablespoons red wine vinegar; 1 cup plain nonfat yogurt

10 ingredients

14 steps

Ingredients

10 cups canned 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 tablespoons red wine vinegar
1 cup plain nonfat yogurt

Directions

1

Bring 6 cups broth, beef shank, and onion to boil in large pot.
2

Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
3

Transfer meat to work surface; trim fat, sinew and bone and discard.
4

Chop meat; cover and chill.
5

Cool broth slightly.
6

Chill uncovered in pot until cold, at least 4 hours and up to 1 day.
7

Spoon fat from top of chilled broth and discard.
8

Add remaining 4 cups canned broth, beets, carrots, and potato; bring to boil.
9

Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
10

Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes.
11

Season with salt and pepper.
12

Stir in vinegar.
13

Ladle soup into bowls.
14

Top with yogurt and remaining 1/4 cup dill.