Ingredients

Method

In a large soup pot, cover the beef shank with 2 liters of water. Add the whole onion and a pinch of salt. Slowly bring to a boil, reducing heat as necessary. Skim off any foam that appears.

Cook on low heat for about 1.5 hours until the meat is tender.

Remove the meat and onion from the broth. Cut the meat into small pieces and set aside.

In a separate pan, heat the oil and add the shredded beets and carrot. Cook for 10 minutes, then stir in the tomato paste and cook for another 2 minutes.

Add the potatoes and shredded cabbage to the broth and cook for 10 minutes.

Add the sautéed vegetables and the minced garlic to the broth.

Return the meat to the pot and season with salt. Add the bay leaf.

Simmer for another 5-10 minutes.

Serve hot, garnished with fresh herbs and a dollop of sour cream.