|250 g||white cabbage|
|3½ l||beef stock|
|500 g||beef shank|
|2 tbsp||vegetable oil|
|sour cream for serving|
|bay leaves for serving|
Add beef stock to a pot with the beef shank and let simmer over low heat for approx. 2 hrs.
Cut a cross into the bottoms of the tomatoes. Bring water to boil in a small pot and blanch tomatoes until you see that the cut splits open, then remove the tomatoes with a slotted spoon and transfer to a bowl of ice water. Once cool enough to touch, gently pull the skin off the tomatoes and dice them. Finely chop dill and parsley and set aside for serving. Peel and chop onion, garlic, carrot, parsley root, and potatoes, and slice white cabbage. Heat vegetable oil in a large pot over medium heat and add onion, garlic, carrot, parsley root, potatoes, and white cabbage. Season with salt and pepper and fry for approx. 6 min.
Remove beef shank from beef stock, dice, and set aside. Deglaze the fried vegetables with all the beef stock from the meat pot. Add peeled and diced tomatoes and let simmer for approx. 25 min. with the lid half on. Afterwards remove the lid, add the diced beef, and let simmer for approx. 5 min. more.