| 3½ lbs. lean beef from round | |
| 2 lbs. marrow-bone | |
| 2 qts. cold water | |
| 1 can tomatoes | |
| 1 teaspoon peppercorns | |
| 1 tablespoon salt | |
| 1 tablespoon lean raw ham, finely chopped | |
| 2 tablespoons butter | |
| Carrot | ⅓ cup, each |
| Turnip | |
| Onion | cut in small pieces |
| Celery | |
| 1 sprig parsley | |
| ½ bay leaf | |
Wipe meat and cut in inch cubes. Put one-half in kettle with marrow-bone, water, and tomatoes. Brown remaining half in hot frying-pan with some marrow from bone, then turn into kettle. Heat slowly to boiling-point, and cook at temperature just below boiling-point five hours.
Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley, and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.
Bortchock Soup
6 lbs. shin of beef
3 qts. cold water
1 cup carrot cubes
½ cup sliced onion
6 cloves
1 allspice berry