Borscht
['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']
Bring 6 cups broth, beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill uncovered in pot until cold, at least 4 hours and up to 1 day.
Spoon fat from top of chilled broth and discard. Add remaining 4 cups canned broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes. Season with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with yogurt and remaining 1/4 cup dill.
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