Sweet and Sour Cabbage Stew

Combine beef shanks with water in a large stock pot, bringing it to a rolling boil before gradually reducing the heat to a very low simmer. Use a fine-mesh strainer to remove any scum that rises to the surface during cooking. Add chopped carrots, whole onions, celery stalks, bay leaves, and peppercorns to the pot. Simmer for 4 hours, occasionally skimming off any impurities that may have formed on the surface.

Strain the stock and discard the vegetables, but reserve the tender beef shanks. Allow the stock to cool down to room temperature before transferring it to a covered container and refrigerating overnight. The next day, heat some vegetable oil in a stock pot or Dutch oven over medium heat. Sauté minced garlic and 1 diced onion until the onion is softened and translucent, taking about 5 minutes to achieve this. Add paprika and cook for an additional minute, stirring constantly to prevent burning. Gradually add shredded cabbage and cook, stirring occasionally, until it has wilted slightly and reduced in bulk, taking around 8 minutes to achieve this.

Remove the chilled beef stock from the refrigerator and use a fine-mesh strainer to skim off any excess fat. Pour the stock into the pot and stir in the reserved chopped beef. Add canned tomatoes with their juice. Bring the soup to a boil, then reduce the heat to a simmer and cook partially covered until the cabbage is very soft, taking about 1 hour to achieve this.

Stir in some fresh lemon juice, sugar, dill, salt, and pepper. If desired, add more water to achieve the desired consistency for your soup. Cook the soup uncovered for 5 minutes, allowing it to thicken slightly. Taste and adjust the seasonings before serving.