Beef Borscht With Sour Cream

• lbs stew meat (or 4 lbs. of shind of beef or 4 lbs. of beef shanks)↗1 1⁄2
• large marrow, bone1
• tablespoon salt↗1
• teaspoon salt↗1
• (16 ounce) can tomatoes, undrained↗1
• medium onion, peeled &quartered↗1
• celery, cut up↗1
• parsley sprigs↗3
• whole black peppercorns↗6
• bay leaf↗1
• cups shredded pared beets (or canned whole beets, NOT pickled)2
• cups coarsely shredded cabbage (1 lb. or about 1/2 of one cabbage)3
• cups thickly sliced pared carrots1 1⁄2
• cup chopped onion1
• teaspoons dill weed (or 2 tbsp fresh)↗2
• cup cider vinegar↗1⁄4
• tablespoons sugar↗2
• sour cream↗

Step-by-step instructions

1. 1

   Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.

2. 2

   Cover and bring to a boil; skim the surface.

3. 3

   Reduce heat; simmer, covered one hour.

4. 4

   Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.

5. 5

   Remove from heat.

6. 6

   Lift out the beef; set aside.

7. 7

   Remove marrow bone and discard.

8. 8

   Strain the soup; skim off fat. (You should have about 9 cups of liquid.).

9. 9

   Return the soup and beef to the kettle.

10. 10

    Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.

11. 11

    Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.

12. 12

    Remove from heat and refrigerate over night.

13. 13

    Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.

14. 14

    Top each serving with a spoonful of sour cream and garnish with snipped dill.

15. 15

    I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.