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Place chuck, marrow bones, onions, garlic, salt, pepper and water in a deep pan, cover, and bring to a boil. Skim off the protein scum that rises to the surface. Cover and reduce heat to low. Simmer 30 minutes. Add carrots, cover, and cook another 30 minutes. Remove onions and bones and discard. Force tomatoes through a sieve and add to the pot with the vegetables. Cover and cook for 30 minutes. Add lemon juice and sugar to taste. Cook five minutes. Remove meat from the pot and mince. Return to the pot and serve very hot with a dollop of sour cream in each bowl for garnish. --- Rudolf Nureyev
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 308 (62%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 124.7mg||38 %|
|Sodium 126.3mg||4 %|
|Potassium 817.2mg||22 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 6.6g|
|Protein 37.5g||54 %|
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Calories per serving: 493
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