2 1/2 lbs. stew beef
2 marrow bones
6 c. water

Bring above to boil and skim off foam. Now add: 2 bay leaves 1 large pinch of basil 2 tbsp. salt 4 sliced carrots 4 cut up stalks of celery and leaves 1 lg. onion, chopped

Cover and simmer above for about 1 1/2 hours. Now add: 1 (1 lb.) can stewed tomatoes 1/2 c. lemon juice 3 tbsp. sugar 1/4 c. vinegar

Cook another 30 minutes. Now add: 2 lg. diced potatoes 2 (1 lb.) can red beets, drained 1 c. minced parsley 3 tbsp. minced dill or 1 1/2 tsp. dried dill

Simmer above for another 45 minutes. Remove meat from stew and cut into bite size pieces. Return to pot and simmer well for about 15 minutes. Serve, piping hot in bowls with sour cream and thick slices of dark bread and butter.