Hot Borscht

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.