750 g water 2 qt
750 g beef shank, cut up 1 1/2 lb
bouillon cubes
6 fresh beets, cooked & diced
500 g carrots, peeled & sliced 1 lb
2 large onions, coarsely chopped
2 celery stalks, coarsely chopped
salt & pepper to taste
500 ml half & half cream 2 cup
50 ml flour 4 tbsp
noodles (optional)
vinegar
Bring water to a boil in large pot. Add beef and bouillon cubes; bring to boil again. Add beets, carrots, onion, celery, salt and pepper. Bring to a boil again and let simmer 2 hours or until meat is tender. Cool.
Mix half and half with flour to make a smooth paste. Add a small amount of broth and whisk to combine. Slowly add to soup, stirring. Do not boil. Serve over noodles.
Sprinkle each serving with a teaspoon of vinegar if desired.
Serves 8