Kale and Sweet Potato Soup with Vegetables
Place the meat and marrow bone in a large saucepan, cover with water by 2 inches and bring to a boil. Reduce to a simmer. Meanwhile, peel the beets, carrots and onions and finely chop. Heat a little of the fat in a skillet and saute the beets, carrots and onions until golden brown. Add to the pan with the beef and bones. Thinly slice the kale and add to the pan along with the sweet potato cubes. Stir in the lemon juice and sugar, season with salt and pepper.
Bring to a boil, reduce to a simmer, cover and cook over low heat until the meat is tender, adding as much of the tomatoes as you like. Stir in the fresh dill. Lift the marrow bone and the meat from the broth. With a tiny spoon, scoop out the marrow and add to the soup. Thinly slice the meat and add to the soup. Spoon into bowls and serve garnished with parsley.