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1
Bring the stock to a simmer. Cut the beef shanks into bite size pieces and add to the stock along with the shank bones. Add the peeled potatoes, the bay leaves and a pinch of salt. Cover and let simmer for 1 hour before you start cooking the remaining ingredients.
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2
Warm about 3 tbsp of oil in a large, deep skillet, add the shredded beets and saute on medium heat for about 10 minutes. Add to the soup.
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3
Add some more oil to the skillet and add the onions. Saute for about 3 minutes, then add the carrots and saute, stirring, for another 15 minutes or so.
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4
Remove the potatoes from the soup and transfer to the skillet with the onions and carrots. Mash the potatoes coarsely with a fork. Add half of the strained tomatoes, stir, cover, reduce the heat and let simmer for 20 minutes. After that, add to the soup along with the rest of the strained tomatoes.
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5
Wipe the skillet, add more oil and saute the bell pepper until slightly softened, add to the borscht.
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6
Add the shredded cabbage and the pickled cabbage juice to the borscht. Stir and, if too thick, thin out with boiling water or meat stock. Adjust the salt and season with pepper; also, check for acidity and if necessary, add more pickle juice. Cover and let simmer for 10 more minutes.
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7
Warm the oven slightly and turn off the heat. Take the borscht off heat and stir in pressed garlic and herbs. Cover and place in the warm oven for at least 45 minutes, or, optimally, for 2 hours. Rewarm gently before serving.
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8
Serve garnished with sour cream, black rye and additional pressed garlic.
