Bring meat, marrow bone and 1 1/2 quarts of water to a rapid boil. Skim. Add onion and tomatoes. Bring to boil again, reduce heat and simmer until meat is tender (about 2 hours). Sprinkle the shredded cabbage with a handful of salt and let stand while soup is cooking. Drench with hot water and drain (the cabbage). Add cabbage and raisins to borsch. Cover and simmer until the cabbage is tender (about 30 minutes). Add lemon juice, sugar, salt and pepper. Simmer 10 minutes longer. Serve hot. Serves 8
tasting for sugar and lemon juice until you have it the way you like it.
