Step 1

Place beef bones, celery stalks, carrots, onion, peppercorns, cloves and bay leaves into a very large stock pot, fill with about 18 cups of water and bring to a boil.

Step 2

Allow to simmer on low with a semi-covered lid for at least 4 hours.

Step 3

During the cooking process, occasionally skim off any foam off the top while simmering.

Step 4

Strain the soup broth into a colander over a large bowl to remove the big bones and vegetables.

Step 5

Pick the meat off the bones and set aside for the soup.

Step 6

Using a cheesecloth, strain the soup again to remove the small impurities to make a clear broth.

Step 7

Fry onions until they are golden brown, set aside.

Step 8

Fry beets and carrots until they are caramelized, and set aside.

Step 9

Place 16 cups prepared beef broth in a large stock pot and bring to a boil.

Step 10

Turn down the heat to a simmer.

Step 11

Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes.

Step 12

Add the shredded cabbage and fried onions to the soup.

Step 13

Stir and simmer for about 5 minutes.

Step 14

Add the fried beets, fried carrots and shredded beef to the soup, stir and simmer for another 5 minutes.

Step 15

Add the red wine vinegar, nigella seeds, ground coriander, paprika and salt and pepper to taste. Taste and add more vinegar and seasoning if necessary.

Step 16

Add dill and save some for garnish when serving.

Step 17

Serve with sour cream and Russian black bread.