INGREDIENTS
1 tbsp
sunflower oil
1
beef shank
7 cups
water
7 cups
beef stock
500 g
stewing beef
1 large
potato
4 media
beets
4
carrots
1/2 large head
cabbage
1
bay leaf
1 tbsp
sugar
1 tbsp
tomato paste
4 tbsps
dill
1 large
onion
6 tbsps
balsamic vinegar
1 tbsp
seasoning salt
1 serving
serve
1 tbsp
cream
1 loaf
crusty bread