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1
Preheat the oven to 300F.
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2
Bake beets for 40 minutes, or until tender.
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3
Make the stock:
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4
Place beef, marrow, ribs, 1 onion, 1/2 carrot, 1/2 parsley root, and 1 ounce celery root in a 4- to 5-quart pot. Add 2 1/2 quarts of water and 1 teaspoonful of salt, bring to a boil, lower the heat, and simmer, partially covered, for about 1 hour.
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5
Remove the meat, put in a bowl, cover, and reserve.
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6
Strain the stock, discard the vegetables, and skim off the fat. Add salt if necessary to taste.
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7
Grate beets. Set aside.
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8
Julianne remaining halves of carrots, parsley and celery roots and onion.
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9
In a heavy skillet, saute vegetables in butter for 15 minutes, stirring often.
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10
Halve the tomatoes and grate coarsley until only peel remains in your hand. Discard.
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11
Peel the potatoes and cut each into 6 cubes. Remove the core from the cabbage and chop into 1-inch squares.
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12
Bring the meat stock to a boil, add potatoes and black pepper. Simmer for ten minutes.
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13
Add cabbage and cook for 10 minutes.
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14
Add cooked vegetables, beets, tomatoes, tomato paste, and simmer for 5 minutes.
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15
While the vegetables are cooking, cut the meat into 1-inch cubes.
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16
Salt soup to taste.
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17
Add ham, beans, and mushrooms to soup. Simmer for 5 minutes.
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18
Add the meat, parsley, dill, and garlic to the soup. Cover and let stand for 10 minutes.
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19
Remove from heat.
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20
Garnish with sour cream.
