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| 6 | Lamb shanks, with bones whole or cracked |
| 1 gross | Can (47 oz.) or 6 cups regular strength chicken broth |
| 1 1/2 Tasse | water |
| 1 | Bayleaf |
| 6 | Whole black peppers |
| 1 Teelöffel | salt |
| 1 klein | Green pepper, seeded and diced |
| 3 | Medium-size carrots, diced |
| 1 | Medium-size onion, finely chopped |
| 4 klein | Beets, diced |
| 4 Tasse | cabbage finely shredded |
| 1 | Samll potato, diced |
| 2 Esslöffel | Lemon juice Lemon wedges (optional) Sour cream sprinkled with Dill weed (optional) |
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Put lamb shanks, chicken broth, water, bay leaf, black pepper, and salt in a large kettle. Cover and simmer until lamb is tender, about 2 hours. (At this point you can, if you wish, cool, cover, and refridgerate soup.) Skim or lift off fat and discard. Strain broth and discard black pepper and bay leaf. Return shanks (or just the meat) to the stock, add green pepper, carrots, onion, beets, cabbage, and potato; bring to a boil and then simmer 15 to 20 minutes or until vegetables are tender. Remove from heat; stir in lemon juice. Ladle lamb, vegetables, and broth into bowls. Garnish each serving with a lemon wedge and dollop of dill-seasoned sour cream, if you wish. Makes 6 servings.
Happy Cooking! Spunky :-)
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