Hot Borscht

15 ingredients
3 steps

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)

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Stir in beets, and remaining Worcestershire sauce. Serve with a dollop of sour cream and a sprig of dill.

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