Type what you have

Ingredients

• ✓ dill
• egg
• buttermilk
• beet
• cucumber
• chive

Instructions

1. 1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
2. 2 Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.

By George Doyle Gamber

Ingredients

• ✓ dill
• butter
• onion
• mushroom
• paprika
• soy sauce
• chicken broth
• skim milk
• all-purpose flour
• tomato
• hungarian wax pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Ingredients

• ✓ dill
• black pepper
• salt
• white sugar
• lemon
• tomato
• savoy cabbage
• paprika
• garlic
• onion
• vegetable oil
• peppercorn
• bay leaf
• celery
• onion
• carrot
• water
• beef shank

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Ingredients

• ✓ dill
• chicken broth
• beef broth
• shrimp consomme
• shrimp
• salt
• pepper
• green onion

Instructions

1. 1 In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
2. 2 Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

By Jen

Ingredients

• ✓ dill
• butter
• onion
• garlic
• pea
• chicken broth
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Sauté onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and sauté until fragrant, about 1 minute.
2. 2 Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
3. 3 Purée soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold the lid down; pulse a few times before leaving on to blend. Purée in batches until smooth. Season with salt and pepper.

By Zebraf301

Ingredients

• ✓ dill
• chicken stock
• potato
• zucchini
• onion
• carrot
• basil
• garlic
• thyme
• rosemary
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
2. 2 Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.

By Shannon Dyck

Ingredients

• ✓ dill
• chicken
• water
• carrot
• celery
• parsnip
• onion
• parsley
• egg
• vegetable oil
• matzo meal
• chicken stock
• rotisserie chicken
• salt
• pepper

Instructions

1. 1 Place whole chicken in a large stockpot; add 6 cups water, carrots, celery, parsnips, onion, dill, and parsley. Add more water as needed to cover ingredients; bring to a boil over medium-high heat. Cook until chicken begins to fall apart, about 1 hour. Remove chicken from soup and reserve for another use.
2. 2 Whisk eggs and oil together in a medium bowl; stir in matzo meal until well combined. Cover the bowl; refrigerate for 20 minutes. Gently roll matzo mixture into 1-inch balls; be careful not to over roll as this can make matzo balls tough.
3. 3 Bring 1 quart chicken stock to a boil in a separate large pot; reduce heat to a simmer. Gently add matzo balls to stock; cook until tender, about 1 hour. Transfer matzo balls to pot with soup and vegetables; season soup with salt and black pepper.
4. 4 Place some rotisserie chicken meat in individual soup bowls; ladle in soup and matzo balls.

By JacobAngel

Ingredients

• ✓ dill
• olive oil
• beet
• onion
• butter
• sugar
• garlic
• caraway seed
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• egg

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ dill
• chicken
• water
• carrot
• celery
• parsnip
• yellow onion
• salt
• pepper
• garlic
• matzo meal
• egg
• vegetable oil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken, breast-side down, into a large pot; fill with enough cold water to reach about 3 inches from top of the pot. Add carrots, celery, parsnip, onion, dill, salt, and pepper. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup. Add garlic, partially cover, and simmer for another 2 hours.
3. 3 Mix matzo meal, eggs, oil, 2 teaspoons salt, and 1/4 cup of broth from the soup together in a medium bowl. Refrigerate until set, about 20 minutes.
4. 4 Bring a separate pot of water to a rolling boil. Roll matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop matzoh balls into boiling water, cover, and cook for about 35 minutes.
5. 5 Meanwhile, remove chicken from soup; remove the bones and skin and cut or shred into pieces. Strain broth, reserving vegetables. Return broth to the pot; add chicken and vegetables (or reserve for another use). Remove matzo balls from boiling water using a slotted spoon; add to soup.
6. 6 Serve and enjoy!

By Layla

Ingredients

• ✓ dill
• chicken
• chicken broth
• carrot
• celery
• turnip
• parsnip
• onion
• leek
• salt
• black pepper
• matzo ball mix
• water
• vegetable oil
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 To make the chicken soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 ½ hours.
3. 3 Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.
4. 4 Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.
5. 5 Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.
6. 6 Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.

By becky

Ingredients

• ✓ dill
• chicken
• yellow onion
• celery
• carrot
• bay leaf
• water
• vegetable oil
• egg
• basil
• parsley
• salt
• black pepper
• matzo meal
• water
• salt

Instructions

1. 1 To make the chicken soup: Combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot; bring to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
2. 2 Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
3. 3 Combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons salt, and black pepper in a bowl; mix well. Stir in matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
4. 4 Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into 2-inch balls balls; drop them in the boiling water and simmer for 20 minutes.
5. 5 Skim fat off chilled chicken broth; transfer broth into a pot over medium heat. Add salt to taste and reserved cooked chicken, if desired (or save chicken for another use). Transfer cooked matzo balls to the chicken soup and heat to serve.

By Tamar Genger

Ingredients

• ✓ dill
• salmon fillet
• sea salt
• brown sugar
• pepper
• vodka

Instructions

1. 1 Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
2. 2 Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
3. 3 Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

By Suzanne

Ingredients

• ✓ dill
• chicken
• water
• tomato soup
• salt
• cabbage
• potato
• carrot
• onion
• bay leaf
• parsley

Instructions

1. 1 Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
2. 2 In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.

By STAR20

Ingredients

• ✓ dill
• cucumber
• salt
• sour cream
• lemon juice
• white sugar
• black pepper

Instructions

1. 1 Place cucumbers into a colander and sprinkle generously with salt; let stand until soft, about 5 minutes. Squeeze liquid from cucumbers and transfer to a bowl with dill.
2. 2 Mix sour cream, lemon juice, and sugar together in a bowl; add to cucumbers and toss to coat. Season with pepper. Cover and chill for at least 30 minutes before serving.

By VeggieMommy

Ingredients

• ✓ dill
• buttermilk
• beet
• cucumber
• green onion
• white vinegar
• salt

Instructions

1. 1 Combine buttermilk, beets and liquid, cucumber, green onions, dill, vinegar, and salt in a bowl. Cover the bowl; refrigerate 2 hours to overnight for best flavor. Serve cold.

By Nina Capaccio

Ingredients

• ✓ dill
• cucumber
• onion
• white vinegar
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
2. 2 Pour vinegar over cucumber mixture; toss to coat.
3. 3 Pour oil over cucumber mixture; toss to coat.
4. 4 Season with salt and black pepper.

By Michelle Berger

Ingredients

• ✓ dill
• butter
• cabbage
• egg
• salt
• yeasted puff pastry
• egg

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
4. 4 Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
5. 5 Bake in the preheated oven until golden brown, 40 to 45 minutes.

By Lisa

Ingredients

• ✓ dill
• white wine vinegar
• mustard
• garlic
• lemon juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into vinegar mixture. Slowly stream olive oil into mixture while whisking continuously until dressing is creamy and smooth. Season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ dill
• olive oil
• onion
• chickpea
• spinach
• lemon
• salt
• pepper

Instructions

1. 1 In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
2. 2 Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
3. 3 Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

By Sara

Ingredients

• ✓ dill
• ✓ dill
• water
• salt
• white sugar
• shrimp
• vegetable oil
• white wine vinegar
• salt
• pepper

Instructions

1. 1 Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
2. 2 Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

By WOLSELEY

Ingredients

• ✓ dill
• canning jar
• lid
• ring
• zucchini
• onion
• carrot
• garlic
• black peppercorn
• allspice berry
• mustard seed
• bay leaf
• water
• vinegar
• salt
• white sugar

Instructions

1. 1 Peel and cut the zucchini into thirds. Remove seeds and cut into strips.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.
3. 3 Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.
4. 4 Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Jola

Ingredients

• ✓ dill
• potato
• chicken broth
• white vinegar
• oil
• onion
• bacon
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
2. 2 Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.

By Lish Cook

Ingredients

• ✓ dill
• cucumber
• onion
• salt
• sour cream
• white sugar
• white vinegar
• parsley
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Spread cucumber and onion slices onto a large platter; season with salt on both sides. Let rest for 30 minutes, then drain in a colander and squeeze to remove excess moisture. Blot dry with paper towels.
3. 3 To make the dressing: Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
4. 4 Gently fold cucumber and onion slices into dressing until coated. Cover and refrigerate, at least 3 hours to overnight.
5. 5 Garnish with paprika to serve.

By hisunbeam

Ingredients

• ✓ dill
• tomato
• cucumber
• onion
• green bell pepper
• jalapeno pepper
• lemon
• balsamic vinegar
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
3. 3 In a blender or food processor, puree half of the mixture until smooth.
4. 4 Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

By Amy

Ingredients

• ✓ dill
• butter
• onion
• ground pork
• bread crumb
• egg
• salt
• black pepper
• savoy cabbage
• chicken stock
• sour cream
• flour

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Sautée onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together with ground pork, bread crumbs, egg, salt, and pepper until well blended.
2. 2 Place head of cabbage in a large pot, and add enough water to cover cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13-inch baking dish, and line the bottom with outer cabbage leaves.
4. 4 Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough chicken stock to cover the rolls. Place extra cabbage leaves over the top.
5. 5 Cover, and bake for 1 hour in the preheated oven. When finished, drain off cooking liquid from the dish into a small saucepan. Whisk together sour cream and flour. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
6. 6 To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill.

By Olga D

Ingredients

• ✓ dill
• vegetable oil
• onion
• potato
• green bean
• vegetable broth
• chicken broth
• beef broth
• whole wheat flour
• sour cream
• sauerkraut
• salt
• pepper

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
2. 2 Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

By Idealnut

Ingredients

• ✓ dill
• butter
• onion
• garlic
• sorrel leaf
• chicken stock
• water
• potato
• carrot
• parsley
• lemon juice
• black pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel, in batches, stirring until wilted, 5 to 8 minutes.
2. 2 Add chicken stock and water to the Dutch oven; stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer until flavors combine, about 1 hour.
3. 3 Purée soup with an immersion blender until mostly smooth.

By SandyS

Ingredients

• ✓ dill
• pearl barley
• water
• butter
• onion
• button mushroom
• potato
• carrot
• bay leaf
• salt
• black pepper
• pickle
• sour cream

Instructions

1. 1 Combine barley and plenty of cold water in a bowl and soak overnight. Drain.
2. 2 Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.
3. 3 Meanwhile, melt butter in a skillet over medium heat and cook onion until browned, about 5 minutes. Add mushrooms and keep cooking until they start to release their liquid, 5 to 10 minutes. Set aside.
4. 4 After barley has been cooking for 30 minutes, add sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Cook for 10 more minutes. Add pickles and cook for 5 more minutes. If the water evaporates too much, you can add more.

By Natasha Titanov

Ingredients

• ✓ dill
• beef top round steak
• mushroom
• onion
• dijon mustard
• parsley
• garlic
• salt
• black pepper
• all-purpose flour
• beef broth
• sour cream
• egg noodle

Instructions

1. 1 Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and pepper into a 3-quart slow cooker; stir well.
2. 2 Place flour into a small bowl; gradually add broth, stirring with a whisk until blended. Pour into the slow cooker; stir well.
3. 3 Cover and cook on High for 1 hour. Reduce the heat to Low and cook until steak is tender, 7 to 8 hours.
4. 4 Turn the slow cooker off and remove the lid. Allow stroganoff to stand for 10 minutes, then stir in sour cream.
5. 5 Serve over hot egg noodles.

By pianoplaya93

Ingredients

• ✓ dill
• beef shank
• water
• onion
• carrot
• celery
• bay leaf
• beet
• cabbage
• white vinegar
• salt
• black pepper
• sour cream

Instructions

1. 1 Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side. Add water, onion, carrots, celery, and bay leaf; bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
2. 2 Combine beef broth, beets, and cabbage in the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
3. 3 Serve soup in bowls garnished with sour cream and dill.

By John Mitzewich