Roast the beef bones and shanks

• Place the beef bones and shanks on a tray.
• Roast in the oven at 220 °C until well browned.

Simmer the beef stock

• Transfer the roasted bones and shanks to a dutch oven or deep pot.
• Add the chopped celery, carrot, onion, garlic and bay leaves.
• Cover with water, season with salt and pepper and simmer.

Shred the vegetables

• Shred the carrot and beetroot and set aside.

Sauté the beetroot mixture

• Sauté the onion in hot oil until softened.
• Add the beetroot and carrot and cook briefly.
• Stir in the vinegar and tomato paste.

Assemble the borscht

• Pour the beef stock into a separate pot.
• Add the potatoes, boiled beef slices and cabbage.
• Ladle in the beetroot mixture and season with sugar and pepper.

Serve

• Serve with a dollop of sour cream and chopped dill.