• 2lbs beef brisket, flanken or chuck pot roast, cut in cubes
• 2 beef marrow bones
• 8 cups cold water
• 8 medium beets, about 2lbs, peeled and diced or grated
• 1 small head cabbage, shredded (optional)
• 2 medium yellow onions, chopped (about 1 cup)
• 1-2 cloves garlic, minced
• 2 tablespoons tomato paste
• 3-6 tablespoons lemon juice, cider vinegar or red wine vinegar
• about 3 tablespoons granulated sugar or brown sugar
• about 1 1/2 teaspoons salt
• ground black pepper to taste
• Fresh dill for garnish (optional)
• Small boiled potatoes, for serving (optional)

 

Make the broth

Bring the meat, bones and water to a boil in a large pot. Cover, reduce heat to low, and simmer, occasionally skimming the foam from the surface, for 1 hour.

 

Add vegetables

Add the beets, onion and garlic and cabbage (if using). Cover, and simmer for an additional hour.

 

To finish

Stir in tomato paste, lemon juice or vinegar, sugar, salt and pepper and simmer until the meat is tender, about 30 minutes more. Serve hot with boiled potatoes and fresh dill.