Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------STOCK--------------------------------
1 1/2 lb Beef chuck roast boneless 1 ea Turnip peeled grated
1 lb Beef marrow bones 1 ea Celery rib w/leaves sliced*
1 lb Ham bone meaty 3 ea Dill sprigs*
1 ea Onion large grated 3 ea Parsley sprigs*
1 ea Carrot grated 12 ea Black peppercorns whole*
3 qt Water 4 ea Bay leaves*

----------------------------SOUP---------------------------------
3 ea Beets large peeled grated 3 tb Tomato paste
4 ea Potatos peeled and cubed 1" 6 ea Prunes pitted chopped
16 oz Plum tomatos skinned 1 ts Honey
- coarsely chopped 1 ts Black pepper fresh ground
1 ea Onion large chopped 1/2 c Sour cream or plain yogurt
1 ea Carrot sliced 4 ea Garlic cloves minced
1 ea Bell pepper chopped 2 ea Bacon strips fried
1/4 c Sunflower oil - crumbled
1 ts Salt 2 tb Parlsey fresh chopped
4 c Cabbage shredded 3 tb Dill fresh chopped

All ingredients marked with the { * } are to be placed in a small
cloth bag. Tie the bag shut and place into the stock pot. Place meat
bones, meat, and water in alarge stock pot and bring to a boil over
high heat. Skim the foam as needed. Add the remaining stock
ingredients, cover, reduce heat to low and simmer for 1 hour. Preheat
the oven to 375 degrees F. Wash, dry, and peel the beets. Wrap them
in aluminum foil and bake in oven for 1 hour 15 minutes. Remove from
oven, allow to cool, and dice 1/4". Remove the ham bone, meat
marrow bones from the stock. Set the marrow bones aside. Strain the
stock through a fine sieve into a clean pot. Discard the solids.
Bring the stock to a boil add the tomatos, potatos and salt pepper
and cook for 10 minutes on low heat covered. Cook the onions, carrot,
Bell pepper in a castiron skillet for approx. 5 minutes.. Stir in
the cabbage and continue to cook the vegetables for 10 more minutes.
Remove the begetables from heat and add to the stock. Sprinkle the
juice of a lemon over the beets and add them to the stock. Add the
tomatos, tomato paste, and honey to the stock and continue to Remove
the meat from the bones, strip the marrow out of the marrow bones,
and cube the beef 1/2" add all of this to the stock and cook for 15
minutes more. Remove from heat and serve after adding a generous
dollop of sour cream to each bowl. ORIGIN: Olga Vernshenkov,
Kiev-Ukraine, crica 1995 Submitted By DON HOUSTON On 09-02-95

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