| 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. |
