Borscht With Beef and Cabbage — Jewish Food Society

Ingredients

• 2 pounds bone-in beef ribs or or flanken, cut into 3 inch pieces
• 2 pounds beef bones, cut into 3 inch pieces
• 4 celery stalks, chopped into ½ inch cubes
• 4 carrots, peeled and chopped into ½ inch cubes
• 1 large yellow onion
• 1 whole clove
• 1 bay leaf
• 2 sprigs fresh thyme
• 4 sprigs fresh parsley
• ½ tablespoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoon olive oil
• ½ of a green cabbage, thinly sliced or shredded
• 2 cloves garlic, finely chopped
• ½ yellow onion, peeled and finely chopped
• 2 beets, peeled and grated
• 1 ½ cups chopped canned tomatoes
• ¼ cup red wine vinegar
• 1 tablespoon sugar