From A Polish Country House Kitchens Barszcz

Ingredients

• 4 large or 6 small beets, peeled and halved
• 1 lb (455 g) meaty veal or beef bones
• 1 medium carrot, trimmed and peeled
• 1 medium parsnip, trimmed and peeled
• 1 large onion, peeled and halved
• 1 leek (white and green parts), trimmed, halved lengthwise, and rinsed
• 1/4 celery root, peeled, or 1 long celery stalk
• 3 to 4 dried mushrooms or porcini, if you’ve got them
• 8 garlic cloves, peeled but left whole, plus 2 extra just in case
• 1 bay leaf
• 1 large pinch of dried marjoram, plus more for seasoning
• 6 peppercorns (optional; throw them in if you like a spicier soup)
• About 12 cups (2.8 L) water (depending on the size of the pot)
• Juice of 1 lemon
• Salt and freshly ground pepper
• 1/2 cup (120 ml) sour cream or plain Greek-style yogurt (optional)

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