“I received this from my mother-in-law and she got it from her mother. This is so good. It's a bit involved, so I only make it once a year but it's easy to split up and freeze. It does require to be chilled overnight. This would also work well in a crock pot. Posted for Zaar World Tour 05”
5hrs 30mins

Ingredients Nutrition


  1. First Day:
  2. Place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
  3. Cover and bring to a boil; skim the surface.
  4. Reduce heat; simmer, covered one hour.
  5. Add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
  6. Remove from heat.
  7. Lift out the beef; set aside.
  8. Remove marrow bone and discard.
  9. Strain the soup; skim off fat. (You should have about 9 cups of liquid.).
  10. Return the soup and beef to the kettle.
  11. Add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
  12. Reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
  13. Remove from heat and refrigerate over night.
  14. Day Two:
  15. Remove the beef from the soup. Cut it into cubes and return to the soup. Heat gently to boiling.
  16. Top each serving with a spoonful of sour cream and garnish with snipped dill.
  17. I have no idea how many servings this actually makes since I always divided it up and froze it. I've guessed for this and if I was wrong I apologize.

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