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A traditional favorite soup with an unforgettable taste.
3 tbsp red wine vinegar
1 cup shredded cabbage
1 cup sour cream
8 cups beef broth
3/4 cup sprigs dill
3 cups chopped carrot
1 cup chopped onion
1 <span class="measurestring" title="potato large (3" to 4-1/4" dia)">large</span> russet potato
1 lb beef shank
Bring 4 cups of the beef broth, the 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 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 broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes.
Season to taste with salt and pepper. Stir in vinegar.
Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.
in 1 serving of Lithuanian Borscht.
, 37% carbs, 34% protein.
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