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| What You Need: |
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1˝ pounds fresh brisket of beef, cut into ˝-inch pieces
1 pound beef marrow soup bones
2 quarts water
1 tablespoon salt
1 pound slivered beets
1 pound tomatoes, broken up
3 tablespoons original Worcestershire sauce, divided
3 cups shredded cabbage
1 cup shredded carrots
1 cup chopped onions
5 sprigs parsley
2 bay leaves
1 teaspoon sugar
Sour cream (optional)
Sprig of dill (optional)
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| How To Cook: |
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1. Combine beef, bones, water, and salt in a large saucepan; bring to a boil.
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2. Skim off foam; reduce heat and simmer, covered, 1˝ hours.
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3. Strain beets from liquid; set aside.
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4. Stir beet liquid, tomatoes and 2 tablespoons Worcestershire sauce into broth.
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5. Add cabbage, carrots, onions, parsley, bay leaves and sugar; bring to a boil.
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6. Reduce heat and simmer, covered, about 20 to 30 minutes longer.
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7. Stir in reserved beets and remaining Worcestershire sauce.
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8. Serve with a dollop of sour cream and a sprig of dill if desired.
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