- 2 LB beef chuck (large pieces)
- 2 Beef marrow bones
- 2 bay leaves
- 2 cloves chopped garlic
- 2 medium sized beets (or 1 can)
- 1 can chicken broth
- Distilled water
- 1/2 head cabbage
- 1 large can tomatoes
- 2 medium diced onions
- zest and juice from one lemon
- 1 TBL sugar (or to taste)
- 1 tsp salt (or to taste)
- Place meat, bones, bay leaves, fresh beets, onions, garlic, chicken stock, and a 1/2 tsp salt in a deep pot.
– If using canned beats, add them at the end – juice and all - Add distilled water to cover
- Bring to boil, then reduce heat and simmer for 1 hour
- Add tomatoes, shredded cabbage and cook 1/2 hour more
- Add lemon, sugar and salt
– add in increments, and taste as you go for sweet/sour balance - Cool on counter
- Remove pieces of meat and the bones
- Cover and refrigerate overnight
- Skim solidified fat
- Serve cold with sour cream and dill and pieces of meat added back in.
