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1
FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
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2
Add the remaining stock ingredients and reduce the heat to low.
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3
Simmer, partially covered, until the meat is tender, at least 45 minutes.
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4
When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
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5
Strain the stock through a fine sieve into a clean large pot and discard all the solids.
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6
Preheat the oven to 375u00b0F.
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7
Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
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8
Bake the beets until tender, 1 1/4 hours.
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9
Do this while the stock is cooking.
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10
FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
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11
Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
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12
Season to taste with sugar, pepper, and additional lemon juice and salt.
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13
Simmer for 15 more minutes.
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14
Cut the beef into bite-size pieces and scrape all the meat off the bones.
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15
Add meat to the soup.
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16
Simmer for 15 more minutes.
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17
Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill.
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18
Let stand at least 15 minutes before serving.
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19
Serve with sour cream.
