Hot Borscht - cooking recipe

Ingredients

1 1/2 lb. brisket of beef, cut into 1/2-inch pieces
1 lb. beef marrow soup bones
2 qt. water
1 Tbsp. salt
1 (16 oz.) can slivered beets
1 (16 oz.) can chopped tomatoes
3 Tbsp. Worcestershire sauce
3 c. shredded cabbage
1 c. shredded carrots
5 sprigs parsley
2 bay leaves
1 tsp. sugar
sour cream
sprig of dill

Preparation

Combine meat, bones, water and salt in a large saucepan and bring to a boil.
Skim off foam and reduce heat and simmer, covered, for 1 1/2 hours.
Drain liquids from beets.
Set aside. Stir beet liquid, tomatoes and 2 tablespoons of the Worcestershire sauce into broth.
Add cabbage, carrots, onions, parsley, bay leaves and sugar.
Bring to a boil.
Reduce heat and simmer 30 minutes.
Stir in beets, 1 tablespoon Worcestershire sauce.
Serve in a bowl with a tablespoon of sour cream.
Top with a sprig of dill.