INGREDIENTS:

STOCK

• 1 1/2 lb beef chuck roast boneless
• 1 lb beef marrow bones
• 1 lb ham bone meaty
• 1 lg. chopped onion
• 1 grated carrot
• 12 cups water
• 1 peeled and grated turnip
• 1 celery section sliced*
• 3 sprigs dill*
• 3 sprigs parsley*
• 12 whole black peppercorns*
• 4 bay leaves*
  
  SOUP
• 3 lg. peeled, diced beets
• 4 peeled potatos, cubed
• 16 oz chopped, skinned tomatoes
• 1 lg. chopped onion
• 1 sliced carrot
• 1 chopped bell pepper
• 1/4 cup sunflower oil
• 1 tsp salt
• 4 cup shredded cabbage or coleslaw mix
• 3 tbsp tomato paste
• 6 pitted, chopped prunes
• 1 tsp honey
• 1 tsp freshly ground black pepper
• 1/2 cup sour cream or plain yogurt
• 4 cloves minced garlic
• 2 strips crumbled bacon
• 2 TBS freshly chopped parlsey
• 3 TBS freshly chopped dill

DIRECTIONS:

1. Place all ingredients marked with the { * } in a large tea ball and place into the stock pot. Add meat bones, meat, and water in a large stock pot and bring to a boil over high heat. Skim froth as it forms.
2. Add the remaining stock ingredients, cover, simmer on low heat for 1 hour. Preheat the oven to 375 degrees.
3. Wash, dry, and peel the beets. Wrap them in aluminum foil and bake in oven for 1 hour 15 minutes. Remove and cool. Dice into 1/4" pieces.
4. Remove the ham bone, meat & marrow bones from the stock. Set the marrow bones aside.
5. Strain the stock through a fine sieve into a clean pot. Discard the solids.
6. Heat stock to a boil, then add the tomatoes, potatoes, salt & pepper. Cover and cook on low heat for about 10 minutes.
7. In a large skillet, cook onions, carrot, and pepper. When onion is soft, stir in the cabbage and continue to cook for 10 more minutes.
8. Sprinkle lemon juice over beets, and add cooked vegetables and beets to the stock. Add the tomatoes, tomato paste, and honey to the stock and continue to boil.
9. Remove the meat from the bones and cut into 1/2"pieces. Add meat to the stock and cook for 15 minutes more.
10. Remove from heat, ladle into bowls. and serve. Garnish each bowl with a dollop of sour cream. Enjoy this homemade Russian Borscht recipe. YUM!

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