Hot Borscht - cooking recipe

Ingredients

1 1/2 lbs beef brisket, cubed
1 lb beef marrow soup bones
2 quarts water
1 tablespoon salt
1 lb canned beets, sliced
1 lb tomatoes, canned and broken up
3 tablespoons Worcestershire sauce, divided
3 cups cabbage, shredded
1 cup carrot, shredded
1 cup onion, chopped
5 sprigs fresh parsley
2 bay leaves
1 teaspoon sugar
sour cream (optional)
1 sprig fresh dill (optional)

Preparation

In a large saucepan, combine beef, marrow bones, water and salt, bring to a boil. Reduce heat and simmer, covered 1 1/2 hours. Skim off any foam that forms.
Strain beets, reserving liquid and set aside. Combine beet juice, tomatoes, and 2 tablespoons Worcestershire sauce. Add to beef broth. Also add cabbage, carrots, onions, parsley, bay leaves and sugar. Bring to a boil. Reduce heat and simmer 20 to 30 minutes.
Stir in beets, and remaining Worcestershire sauce. Serve with a dollop of sour cream and a sprig of dill.