This is easily my favorite soup. Simple and unassuming, just the thought of it feels warm and homey.
If you add 1/ 4 head of white cabbage, two chopped boiled red beats and a cup of boiled white beans you will have a hearty Borscht.
2 lbs beef shanks with bone
1 tbs oil
1 bay leaf
2 whole allspice berry
1/2 celery root or 2 spears, chopped 2 carrots, chopped
2 potatoes, chopped
1 small onion, diced
1 large or 2 small tomatoes
1 tbs parsley leaves, chopped apple cider vinegar
salt and black pepper
Quietly boil the beef with oil, salt, pepper, bay leaf and allspice covered with water for a hour. Skim the grey foam or strain the broth through a mesh strainer. Add the celery, onion and carrots and simmer for 30 minutes. Add the potatoes and after 15-20 minutes, add the tomatoes and cook for the final 15 minutes. Take the meat out, remove the bones and cut to oneinch pieces. Keep the gelatinized connective tissue and the bone marrow as they are delicious. Return to the soup. Serve hot, sprinkled with parsley. Season each portion with 1/2 tablespoon of apple cider vinegar.