AT A GLANCE
|01||Place beef shin in a saucepan, add water to cover, bring to the simmer over medium-high heat and simmer for 2 minutes. Skim scum, drain (discard stock) and set beef aside.|
|02||Heat lard in a large casserole over medium heat, add onion, carrot, celery and garlic and stir occasionally until translucent (4-5 minutes). Add stock, bring to the simmer, add beef, reduce heat to low, cover and simmer until the meat starts to fall from the bone (1½-2 hours), adding potato in the last 30 minutes of cooking. Remove beef, set aside to cool, then when cool enough to handle, shred meat (discard bones and sinew) and return to soup.|
|03||Meanwhile, combine beetroot, vinegar and 2.5 litres water in a saucepan over medium heat, bring to the simmer, season to taste and simmer until beetroot are tender (50 minutes-1 hour). Drain, set aside to cool, then when cool enough to handle, peel beetroot, cut into julienne and set aside.|
|04||Add beetroot and cabbage to soup. Simmer over medium heat until tender (10-15 minutes), season to taste, divide among bowls, top with sour cream and dill and serve with rye sourdough.|
Note Ask your butcher to cut the beef shin for you.