This recipe is from a very old cookbook of International recipes. My husband was educated in Russia. He says this recipe is not exactly authentic, but it does look good. According to him, the borscht he saw prepared was made with a huge marrow bone that was pulled out over and over again because it was "still good." They attached a contraption with a large stick and string so that the bone could be easily lifted out of the pot and save for another use.
1In a large saucepan, combine beef, marrow bones, water and salt, bring to a boil. Reduce heat and simmer, covered 1 1/2 hours. Skim off any foam that forms.
2Strain beets, reserving liquid and set aside. Combine beet juice, tomatoes, and 2 tablespoons Worcestershire sauce. Add to beef broth. Also add cabbage, carrots, onions, parsley, bay leaves and sugar. Bring to a boil. Reduce heat and simmer 20 to 30 minutes.
3Stir in beets, and remaining Worcestershire sauce. Serve with a dollop of sour cream and a sprig of dill.