Borscht

• 10 cups canned beef broth
• 1 1-pound meaty cross-cut bone-in beef shank slice
• 1 large onion, quartered
• 4 large beets, peeled, chopped
• 4 medium carrots, peeled, chopped
• 1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces
• 2 cups thinly sliced savoy cabbage
• 3/4 cup chopped fresh dill
• 3 tablespoons red wine vinegar
• 1 cup plain nonfat yogurt

1. Bring 6 cups broth, beef shank, and onion to boil in large pot.
2. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
3. Transfer meat to work surface; trim fat, sinew and bone and discard.
4. Chop meat; cover and chill.
5. Cool broth slightly.
6. Chill uncovered in pot until cold, at least 4 hours and up to 1 day.
7. Spoon fat from top of chilled broth and discard.
8. Add remaining 4 cups canned broth, beets, carrots, and potato; bring to boil.
9. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
10. Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes.
11. Season with salt and pepper.
12. Stir in vinegar.
13. Ladle soup into bowls.
14. Top with yogurt and remaining 1/4 cup dill.

beef broth, cross, onion, beets, carrots, potato, cabbage, dill, red wine vinegar, nonfat yogurt

Taken from www.epicurious.com/recipes/food/views/borscht-105960 (may not work)