This is a staple in many Ukrainian homes, a bowlful of sweet, sour and savory flavors.
1 pound beef shank
4 cups onions, chopped
4 cups chopped celery
3 cups diced carrots
1 - 2 cups chopped cabbage
1 or 2 beets, cut into strips
1 small can tomato paste
1 tsp vinegar
1 tsp sugar
2 or 3 potatoes, diced
1 fresh tomato
1 garlic clove
2 bay leaves
Kosher salt and freshly ground black pepper as needed
Boil roast in a little water until done. Remove from the pot and chop into small pieces. Save broth.
Pour several tablespoons of oil in a skillet and saute onions, celery, and carrots. Pour sauteed vegetables into reserved broth. Add beef back to the broth and put into the chopped cabbage. Turn on low heat and simmer.
In a skillet place a little broth, tomato paste, and cut up beets. Cook until beets are tender. Add vinegar and sugar.
Pour beef mixture into pot, add the chunked potatoes, and bring to a boil, boil for 10-15 minutes or until potatoes are tender.
Cut up the tomatoes into tiny pieces and add 1/2 tsp salt. Press garlic cloves and add into tomatoes, then pour into the pot. Continue simmering for 10-15 minutes. Add bay leaves and let set for up to an hour to blend flavor.
Serve with sour cream.
Calories: 479 Carbs: 28g Sodium: 500mg Fiber: 5g Protein: 32g