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. ---------------------------------------------------------------------------
Nutrition
Ingredients
