Beef Borscht With Sour Cream - cooking recipe

Ingredients

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

Preparation

First Day:
Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
Cover and bring to a boil; skim the surface.
Reduce heat; simmer, covered one hour.
Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
Remove from heat.
Lift out the beef; set aside.
Remove marrow bone and discard.
Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
Return the soup and beef to the kettle.
Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
Remove from heat and refrigerate over night.
Day Two:
Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
Top each serving with a spoonful of sour cream and garnish with snipped dill.
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.