Step 1

1 Make the stock: In a large soup pot (at least 10 quarts, see NOTES), combine the beef chuck, ham bone and marrow bones with the water — if the water doesn't cover the meat, add more as needed — and bring to a boil over high heat

Step 2

2 As the liquid comes to a simmer, it will start to produce gray scum that will float to the top; skim it periodically

Step 3

3 Once the liquid comes to a boil, reduce the heat to low so the broth is at a gentle simmer

Step 4

4 Add the onion, parsnips, if using, carrot, celery and bouquet garni, then partially cover and cook until the meat is tender and the stock is flavorful, 2 to 3 hours

Step 5

5 Remove from the heat, discard the solids (or save for another use), then let cool for about 1 hour and refrigerate overnight

Step 6

6 Make the borshch: The next day, skim off the fat from the stock (it should be a generous layer) and discard or save for another use

Step 7

7 You should have about 3 quarts of stock

Step 8

8 Add the water and the short ribs, set the pot over medium-high heat, and bring to a simmer

Step 9

9 Reduce the heat to low and add the beets and potatoes

Step 10

10 Season to taste with salt and pepper — you want a flavorful but not aggressively seasoned stock — and simmer until the vegetables are tender, about 30 minutes

Step 11

11 Meanwhile, in a large skillet over medium heat, heat the oil until shimmering

Step 12

12 Add the onions and carrots, and cook, stirring, until the carrots soften and start to caramelize, 5 to 7 minutes

Step 13

13 Add the bell pepper and tomato paste and cook, stirring, until the tomato paste is slightly toasted and darkens, about 2 minutes

Step 14

14 Add the diced tomato and cook, stirring frequently, until slightly reduced, 3 to 4 minutes

Step 15

15 Transfer the mixture to the pot with the broth

Step 16

16 Let the soup simmer to let the flavors meld, about 10 minutes, then taste, and season with more salt and/or pepper, if desired

Step 17

17 Add the cabbage and beans to the broth and simmer until cooked through and softened, about 20 minutes

Step 18

18 Taste, and if you like, round out the flavors with a little sugar and/or lemon juice, as desired, then remove from the heat

Step 19

19 Ladle borshch into bowls, add a dollop of sour cream, if desired, and garnish with the chopped dill

Step 20

20 Serve hot

Step 21

21 NOTES:

Step 22

22 Ask your butcher to split the marrow bones

Step 23

23 Depending on the diameter of your pot and the length of the bones, you may also want them to cut the bones in half across

Step 24

24 We tested the soup in an 8-quart pot and filled the pot 1/2 inch from the brim

Step 25

25 It’s possible, but precarious