Borscht

Preheat the oven to 425°F (425°F).

Place the beef bones and shanks on a baking sheet and roast for 30–40 minutes, turning once, until browned.

Transfer the roasted bones and shanks to a large Dutch oven or heavy pot; add the chopped celery, carrot, onion, garlic cloves, and bay leaves.

Add enough water to fully cover the ingredients, season with salt and pepper, and bring to a boil; then reduce to a gentle simmer and cook for 2–3 hours (or 45 min in a pressure cooker).

While the stock simmers, shred the remaining carrot and beetroot using a box grater; set aside.

Heat a tablespoon of oil in a skillet over medium‑high heat, sauté the chopped onion until translucent, then add the shredded beetroot and carrot, cooking for 3–4 minutes.

Stir in the cane vinegar and tomato paste, allowing the mixture to caramelize slightly for about 2 minutes.

In a separate pot, combine the prepared beef stock with the potato chunks, boiled beef slices, and sliced cabbage; bring to a gentle boil.

Pour the beet‑vegetable mixture into the pot, add the sugar, and adjust seasoning with additional pepper if desired.

Simmer the combined soup for 15–20 minutes, or until the potatoes and cabbage are tender.

Taste and adjust salt, pepper, or a splash more vinegar if needed.

Ladle the hot borscht into bowls, garnish each serving with a dollop of sour cream and a sprinkle of fresh dill.

Serve immediately with crusty bread on the side.