Ingredients:
- 8 kg (4 lb) Beef shank or marrow bones, rinsed (optional, use 3L vegetable stock for vegetarian)
- 4 L (16 cups) Cold water
- 2 large Yellow Onions, roughly chopped (for broth)
- 2 Bay leaves
- 1 tbsp Black peppercorns
- 3 tbsp Neutral cooking oil (such as canola or sunflower)
- 2 medium Yellow Onions, finely diced (for zazharka)
- 2 large Carrots, shredded or cut into thin julienne strips
- 4 medium-sized Beets, peeled and shredded (approx. 600g / 1.3 lb)
- 2 tbsp Apple Cider Vinegar (or white wine vinegar)
- 2 tbsp Granulated Sugar
- 1 tbsp Tomato Paste
- 6 medium Potatoes (Russets or Yukon Gold), peeled and diced (approx. 900g / 2 lb)
- 1 large Head Green Cabbage (approx. 1 kg / 2.2 lb), cored and thinly shredded
- 400 g (14 oz) Crushed tomatoes (tinned)
- 4 cloves Garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 cup (240 ml) Sour cream or Crème Fraîche (for garnish)
- 1/2 cup Fresh dill, finely chopped (for garnish)