Directions:
- Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
- Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
- Serve garnished with sour cream and dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.69 Kcal (342 kJ) | ||
| Calories from fat | 28.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 5% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 88.17mg | 4% | |
| Potassium | 353.49mg | 8% | |
| Total Carbs | 11.5g | 4% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 104.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 16.32 Kcal (68 kJ) | ||
| Calories from fat | 5.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 5% | |
|---|---|---|---|
| Cholesterol | 2.01mg | 3% | |
| Sodium | 17.62mg | 4% | |
| Potassium | 70.62mg | 8% | |
| Total Carbs | 2.3g | 4% | |
| Sugars | 1.14g | 23% | |
| Dietary Fiber | 0.62g | 12% | |
| Protein | 0.55g | 6% | |
| Vitamin C | 2.7mg | 22% | |
| Iron | 0.1mg | 3% | |
| Calcium | 21mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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