Ukrainian Borscht

1Place the beef shank (300 g) in a large pot and cover with 2 liters of water (2 liters). Add a bay leaf (1) and some salt. Bring to a boil, then reduce the heat and simmer for 1.5 hours or until the beef is tender.

2Remove the beef from the broth, let it cool, then shred the meat. Discard the bay leaf (1) and reserve the broth.

3In a separate pan, heat the vegetable oil (2 tablespoons) over medium heat. Add the grated carrot (1 large) and chopped onion (1 medium). Sauté until the onion (1 medium) is translucent. Then add the tomato paste (3 tablespoons), salt, and pepper, and cook for another 2 minutes, stirring constantly.

4In the pot with the reserved broth, add the grated beets (2 medium), diced potatoes (2 medium), thinly sliced cabbage (½ head), and the sautéed carrot (1 large) and onion (1 medium) mixture. Bring the soup to a boil, then reduce the heat to a simmer.

5Add the minced garlic (2 cloves), sugar (1 teaspoon), vinegar (2 tablespoons), salt, pepper to taste, and the shredded beef to the soup. Simmer for another 20 minutes, or until all vegetables are tender.

6Serve the borscht hot, topped with a dollop of sour cream (4 tablespoons) and a sprinkle of fresh dill.