Name: Borscht
Yield: Makes 6 Servings
Ingredients: 10 cups canned beef broth; 1 1-pound meaty cross-cut bone-in beef shank slice; 1 large onion, quartered; 4 large beets, peeled, chopped; 4 medium carrots, peeled, chopped; 1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces; 2 cups thinly sliced savoy cabbage; 3/4 cup chopped fresh dill; 3 tablespoons red wine vinegar; 1 cup plain nonfat yogurt

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