Ukrainian Borscht

• 3 pounds Beef Shank
• 1 piece Onion
• 2 pieces Carrots
• 3 Beets
• 3 cloves Garlic
• 1/2 pound Cabbage
• 1 pound Tomatoes
• 6 tablespoons Tomato paste
• 1 piece Bay leaf
• 2 tablespoons Red-wine vinegar
• 3 tablespoons Brown sugar
• 1 1/4 pounds Yukon gold potatoes
• 1 teaspoon Ground pepper
• 1/3 cup Dill
• 2 teaspoons Kosher salt
• 8 ounces Sour cream
• 8 pieces Yukon Gold potatoes halved
• 4 tablespoons Butter
• 1/4 piece Cabbage
• 6 tablespoons Tomato paste
• 1 piece Bay leaf

1. Place beef in stock pot with butter, onions, and quartered carrot to brown. Add 6 cups of cold water to pot. While the beef is cooking, clean the beets, remove and reserve the greens, and wrap the beets in aluminum foil in an oven preheated to 475 degrees, and cook for one and one half hours.
2. Reduce the stock to 4 1/2 cups.
3. Remove the beets from oven and take off skins. Place in food processor and grate. Add beets, chopped greens, diced garlic, grated carrot, grated cabbage, diced deseeded tomatoes, tomato paste, bay leaf, vinegar, and sugar. SImmer for 1 and 1/2 hours.
4. Cube the reserved beef into 1/2 inch cubes and discard bones. Cube the 1 1/4 pounds boiled potatoes. Add all with salt to pot and bring to a boil for 2 minutes.
5. Divide borscht into bowls and garnish with sour cream and dill.

onion, carrots, beets, garlic, cabbage, tomatoes, tomato paste, bay leaf, redwine vinegar, brown sugar, gold potatoes, ground pepper, dill, kosher salt, sour cream, potatoes, butter, cabbage, tomato paste, bay leaf

Taken from www.epicurious.com/recipes/member/views/ukrainian-borscht-58a26ed481a60af57a05cc63 (may not work)