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  • 8 cups beef broth
  • 1 pound slice of meaty bone-in beef shank
  • 1 large onion, peeled & quartered
  • 4 large beets, peeled & chopped
  • 4 carrots, peeled & chopped
  • 1 large russet potato, peeled & cut into 1/2″ cubes
  • 2 cups thinly sliced cabbage
  • 3/4 cup chopped fresh dill
  • 3 Tablespoons red wine vinegar
  • 1 cup sour cream



1. Bring 4 cups of the beef broth, the beef shank and onion to a boil in a large pot. Reduce heat, cover, and simmer until meat is tender. About 1 hour, 30 minutes.

2. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

3. Spoon fat from top of chilled broth and discard. Add remaining 4 cups of broth, beets, carrots, and potato; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

4. Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.

Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.