Talley Farms Fresh Harvest



1-2 pounds beef shank with bones
2 Tablespoons butter
1-1/2 cups chopped onion
1-1/2 cups beets
1-1/2 cups thinly sliced potato
2 carrots
2 stalks chopped celery
3 cups chopped napa cabbage
1 scant teaspoon caraway seeds
4 cups stock or water
2 teaspoons salt
pepper to taste
1/2 teaspoon dill weed
1 Tablespoon + 1 teaspoon cider vinegar
1 Cup tomato puree or 1 cup tomato sauce + 1 cup tomatoes


  1. Place potatoes, beets and water in a saucepan. Cook until tender. Save water
  2. Begin cooking the onions in the butter in a large kettle. Add caraway seeds and salt Cook until onion is translucent. Add beef shank and saved water or stock
  3. Add celery, carrots and cabbage. Cook until all vegetables are tender
  4. Add potatoes, beets and all remaining ingredients. Cover and simmer slowly for at least 30 minutes. Taste to correct seasonings
  5. Serve topped with sour cream, extra dill weed, and or fresh chopped tomatoes
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