Lithuanian Borscht

Ingredients

• 3 tbsp red wine vinegar
• 1 cup shredded cabbage
• 1 cup sour cream
• 4 beets
• 8 cups beef broth
• 3/4 cup sprigs dill
• 3 cups chopped carrot
• 1 cup chopped onion
• 1 large russet potato
• 1 lb beef shank

Directions

1. Bring 4 cups of the beef broth, the 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. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
4. Spoon fat from top of chilled broth and discard.
5. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
6. Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes.
7. Season to taste with salt and pepper. Stir in vinegar.
8. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.