Borscht - per request!

Classic Ukrainian Borscht from: Please to the Table - A Russian Cookbook
STOCK:
1½ lb. beef chuck, shank or flank
1 meaty ham bone (about 1 lb.)
2 beef marrow bones (about 1 lb.)
3 qts. water
1 onion
1 carrot, peeled
2 medium sized parsnips, peeled
1 rib celery with leaves
Bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves and 10 black peppercorns tied in a cheesecloth bag)
salt, to taste

SOUP:
2 large beets (about 1¼ lb.)
4 med. sized boiling potatoes, peeled and cut into large pieces
1 lb. fresh, ripe plum tomatoes, peeled and chopped, or 1 can (16 oz.) plum tomatoes, drained and chopped
salt, to taste
¼ c. vegetable oil
1 large onion, chopped
1 large carrot, peeled and cut into julienne
1 large green pepper, seeded and cut into bite-sized pieces
4 c. shredded green cabbage
¼ c. fresh lemon juice, or more to taste
3 Tbs. tomato paste
5-6 pitted dried prunes, chopped (I use 1 container of baby food prunes!)
1 tsp. sugar or to taste
freshly ground pepper
4 cloves garlic, minced
3 Tbs. chopped fresh parsley, plus additional for garnish
3 Tbs. chopped fresh dill, plus additional for garnish
sour cream


1. Preheat oven to 375º.  
2. 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.
3. Add remaining stock ingredients and reduce the heat to low. Simmer, partially covered, until the meat is tender, at least 45 minutes.
4. Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.  Bake the beets until tender, 1¼ hours.
5. Allow the beets to cool until manageable, then stem, and peel them and cut into julienne or fine dice.
6. When the stock is ready, removed the beef, ham bone, and marrow bones, and set all but the marrow bones aside (I feed the meat to the dog!)  Strain the stock through a fine sieve into a clean pot and discard all the solids.
7. Bring the stock to a boil, add the potatoes and tomatoes (if using fresh),  and season with salt.  Reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
8. While the vegetables are cooking, heat the oil in a large skillet over medium heat.  Add the onion, carrot, and green pepper and saute over medium heat until the onion and green pepper are slightly softened, 5 minutes.  Stir in the cabbage and continue to saute the vegetables, stirring occasionally, until the cabbage is softened, 10 minutes more.  Add the vegetables to the soup.
9. Sprinkle the beets with ¼ c. lemon juice and add them to the soup.  Stir the soup an d simmer, uncovered, for 5-7 minutes.  
10. Add the canned tomatoes, tomato paste and prunes.  Season to taste with sugar, pepper and additional lemon juice and salt, if desired.  Simmer another 7 minutes.  
11. Cut the beef into bite-size pieces and scrape all the meat off the ham bone.  Add to the soup. (As I mentioned, I omit this step!!)
12. Remove the borscht from the heat and sprinkle with the minced garlic and parsley and dill.  Let stand for at least 15 minutes before serving.  Serve garnished with additional chopped fresh herbs and pass the sour cream.  REALLY good after a day or two!