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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Preparation Time

  Cooking Time - 270 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. Serve garnished with sour cream and dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shank	1	slice	bone	-	-	-	-
water	3	quarts		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
bay leaf	1			-	-	-	-
beet	3	cups	diced peeled	175.44	39.0048	6.5688	0.6936
cabbage	2	cups	chopped	44.5	10.324000000000002	2.2784	0.17800000000000002
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
salt black pepper	to taste		ground	-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.