Beef Borscht With Sour Cream

• 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

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.

stew meat, salt, salt, tomatoes, onion, celery, parsley, black peppercorns, bay leaf, beets, cabbage, carrots, onion, dill, cider vinegar, sugar, sour cream

Taken from www.food.com/recipe/beef-borscht-with-sour-cream-137148 (may not work)