Elise Bauer

Olive oil or vegetable oil

slice of bone-in beef shank with a lot of meat (or 1 pound of stew beef), excess fat trimmed

large onion, chopped (about 1 1/2 cups)

beef broth or beef stock, divided 4 cups and 4 cups

large beets (about 1 1/2 pounds), peeled, chopped

carrots (1 lb), peeled, chopped

large russet potato (.75 lb), peeled, cut into 1/2-inch cubes

thinly sliced cabbage

chopped fresh dill

red wine vinegar

sour cream

Salt and freshly ground black pepper