Traditional Borscht - Duet Bakery and Restaurant

Ingredients

• 3 lbs. Beef shank (short ribs, with bone;)
• 1 tsp. Peppercorn
• 5 Bay leaves
• 5 Celery ribs
• 3 Carrots whole (cut in half)
• 1 Whole Spanish onion (peeled)
• 4 Idaho or Yukon gold potatoes (peeled, and cut into bite-size pieces)
• 2 White onions (peeled, finely chopped)
• 2 Medium-sized carrots (peeled)
• 4 Beets (peeled, grated)
• 2 tbsp. of tomato paste
• ½ cabbage head
• ¼ cup Garlic (finely minced)
• Salt & ground black pepper
• 10 cups of beef broth
• 2 cups of beets juice
• 3 tbsp. of extra virgin olive oil
• 2 tbsp. White vinegar
• 4 tbsp. Chopped parsley
• 4 Bay leaves
• 1 Lemon
• ½ cup Sugar
• 1 tsp. Vegeta (optional)
• Sour cream, bread, lard for serving