1 1/2 lbs. beef shank
2 potatoes, peeled and cut into 1-inch cubes
1/2 cabbage, coarsely chopped
2 carrots, peeled and sliced in circles
1 stick celery, chopped
1 tomato, chopped
1 onion, quartered
1 clove garlic, minced
1 tbsp. salt
1 tsp. paprika
1/2 tsp. black pepper
8 c. water
8 sprigs cilantro (optional)

In a large saucepan, cook meat in water for 2 hours, at a high simmer. Add vegetables and spices. Cover and cook for 30 minutes longer. Add 3 sprigs of cilantro, if desired, 5 minutes before the soup is ready. Serves 6.