Hungarian version


- 8 cups beef broth
- 500 g slice of meaty bone-in beef shank
- 1 large onion, peeled, quartered
- 4 large beets, peeled, chopped
- 4 carrots, peeled, chopped
- 1 large potato, peeled, cut into 1/2-inch cubes
- 2 cups thinly sliced cabbage
- 3/4 cup chopped fresh dill
- 1 cup sour cream
- Salt and pepper to taste

Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about one and a half hour.

Transfer meat to work surface; remove fat 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.