|8 cups||Beef broth|
|1 pound slice||Meaty bone-in beef shank|
|1 large||Onion, peeled and quartered|
|4 large||Beets, peeled and chopped|
|4 large||Carrots, peeled and chopped|
|1 large||Russet potato, peeled and cut into 1/2" cubes|
|2 cups||Thinly sliced cabbage|
|¾ cup||Chopped fresh dill|
|3 tablespoons||Red wine vinegar|
|1 cup||Wallaby European-Style Sour Cream|
Bring 4 cups of the beef broth, the beef shank, and the 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.