This hearty Zesty Beef and Cabbage Broth is a comforting dish that combines rich beef flavors with the freshness of cabbage and a hint of citrus. Perfect for a cozy dinner.
Ingredients
2 pieces beef shanks
12 cups water
2 medium carrots
2 whole onions
2 stalks celery stalks
1 leaf bay leaf
1 teaspoon whole peppercorns
2 tablespoons vegetable oil
3 cloves garlic
1 tablespoon paprika
1 medium cabbage
1 can canned tomatoes
2 tablespoons lemon juice
1 pinch sugar
1 tablespoon dill
to taste salt
to taste pepper
Method
Start by placing beef shanks into a large stock pot and cover them with water. Bring this to a vigorous boil, then reduce the heat to a low simmer. Use a strainer to remove any foam that forms on top.
Once boiling, add chopped carrots, whole onions, celery sticks, a bay leaf, and whole peppercorns to the pot. Allow the mixture to simmer for four hours, skimming occasionally.
After the simmering is complete, strain the broth to separate the vegetables and set the meat aside. Let the broth cool, then refrigerate overnight. When the beef shanks are cool enough to handle, remove the meat from the bones, discarding the bones and any gristle. Cut the meat and any remaining marrow into small chunks and refrigerate overnight.
The next day, heat some vegetable oil in a stock pot or Dutch oven over medium heat. Add minced garlic and one diced onion, sautéing until the onion becomes soft and translucent, about five minutes. Stir in paprika and cook for another minute.
Add shredded cabbage to the pot, cooking until it wilts and reduces in volume, approximately eight minutes.
Take the chilled beef stock from the fridge, removing any solidified fat on top. Pour the stock into the pot with the cabbage, then add the reserved chopped beef and canned tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to let it simmer, partially covered, until the cabbage is tender, about an hour.
Before serving, stir in lemon juice, a pinch of sugar, dill, salt, and pepper. If you prefer a thinner soup, add more water. Cook for an additional five minutes uncovered, then taste and adjust the seasonings as necessary.
