Borscht From Kiev

Directions

1. All ingredients marked with the (* ) are to be placed in a small cloth bag. Tie the bag shut and place into the stock pot. Place meat bones, meat, and water in alarge stock pot and bring to a boil over high heat. Skim the foam as needed. Add in the remaining stock ingredients, cover, reduce heat to low and simmer for 1 hour. Preheat the oven to 375 degrees F. Wash, dry, and peel the beets. Wrap them in aluminum foil and bake in oven for 1 hour 15 min. Remove from oven, allow to cold, and dice 1/4". Remove the ham bone, meat & marrow bones from the stock. Set the marrow bones aside. Strain the stock through a fine sieve into a clean pot. Throw away the solids.
2. Bring the stock to a boil add in the tomatos, potatos and salt & pepper and cook for 10 min on low heat covered. Cook the onions, carrot, & Bell pepper in a castiron skillet for approx. 5 min.. Stir in the cabbage and continue to cook the vegetables for 10 more min.
3. Remove the begetables from heat and add in to the stock. Sprinkle the juice of a lemon over the beets and add in them to the stock. Add in the tomatos, tomato paste, and honey to the stock and continue to Remove the meat from the bones, strip the marrow out of the marrow bones, and cube the beef 1/2" & add in all of this to the stock and cook for 15 min more. Remove from heat and serve after adding a generous dollop of lowfat sour cream to each bowl.