Traditional Borscht Recipe with Beets

Ingredients

• 1 kilogram beef bones (shin or shank, cut into pieces)
• 3 medium brown onions (450g), unpeeled, quartered
• 6 litre (24 cups) water
• 2 trimmed celery stalks (200g), chopped coarsely
• 2 medium carrots (240g), chopped coarsely
• 2 bay leaves
• 1 teaspoon black peppercorns
• 20 gram butter
• 1 large brown onion (200g), chopped finely
• 2 medium carrots (240g), chopped finely
• 1 medium leek (350g), chopped finely
• 3 trimmed celery stalks (300g), chopped finely
• 3 bacon rashers (200g), rind removed, chopped finely
• 5 medium beetroots (1.5kg), peeled, chopped finely
• 3 medium tomatoes (450g), peeled, chopped finely
• 1/4 medium cabbage (300g), shredded finely
• 300 gram sour cream
• 1 tablespoon finely chopped fresh dill