Beef Borscht With Sour Cream

Total Time: 5 hrs 30 mins Preparation Time: 1 hr Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 12
• 1 1/2 lbs stew meat (or 4 lbs. of shind of beef or 4 lbs. of beef shanks)
• 1 large marrow, bone
• 1 tablespoon salt
• 1 teaspoon salt
• 1 (16 ounce) can tomatoes, undrained
• 1 medium onion, peeled &quartered
• 1 celery, cut up
• 3 parsley sprigs
• 6 whole black peppercorns
• 1 bay leaf
• 2 cups shredded pared beets (or canned whole beets, not pickled)
• 3 cups coarsely shredded cabbage (1 lb. or about 1/2 of one cabbage)
• 1 1/2 cups thickly sliced pared carrots
• 1 cup chopped onion
• 2 teaspoons dill weed (or 2 tbsp fresh)
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• sour cream

Recipe

• 1 first day:.
• 2 place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
• 3 cover and bring to a boil; skim the surface.
• 4 reduce heat; simmer, covered one hour.
• 5 add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
• 6 remove from heat.
• 7 lift out the beef; set aside.
• 8 remove marrow bone and discard.
• 9 strain the soup; skim off fat. (you should have about 9 cups of liquid.).
• 10 return the soup and beef to the kettle.
• 11 add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
• 12 reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
• 13 remove from heat and refrigerate over night.
• 14 day two:.
• 15 remove the beef from the soup. cut it into cubes and return to the soup. heat gently to boiling.
• 16 top each serving with a spoonful of sour cream and garnish with snipped dill.
• 17 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.