Ingredients
8 cups water1 pound beef shanks5 whole peppercorns2 bay leaves1 teaspoon salt1/2 teaspoon dill weed3 medium uncooked beets, peeled and shredded2 tablespoons vegetable oil, divided2 teaspoons white vinegar2 medium potatoes, peeled and cubed2 medium carrots, sliced1 cup shredded cabbage2 tablespoons minced fresh parsley1 medium onion, chopped1 tablespoon all-purpose flour2 medium tomatoes, chopped1/2 cup sour cream
Preparation
Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil.
In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.
