Borscht in my way

There are many different ways in making borscht, despite the most traditional way using beetroot as its main ingredient, many countries have already used tomato and beef as its base.

To make my own borscht, i choose osso bucco, as i like enjoying its bone marrow after having the soup, which tastes like heaven. And I don't really have much herb at my place, not even bay leaf, so search for some kinda "more correct" recipe if you like, this is only a borscht in my way~

• 6 Tomatoes
• 1 Leek, white part only
• 1 Carrot
• 1/4 Cabbage
• 2 Potatoes
• 1 Onion
• 2 Shallot onions
• 1kg Beef Osso bucco
• 3 table spoon Tomato paste
• 2 cloves Garlic, minced
• Sugar, Salt and Pepper
• 3 table spoon Plain flour
• 1 cup Red wine
• Rosemary
• 1 knob Butter

1. Wash and cook the osso bucco in boiling water to remove any dirt in it, then dry them with kitchen paper, season with salt and pepper. Leave them for a while and then sprinkle some plain flour onto them, fry them until golden brown in each side
2. Meanwhile wash and cut the vegetables (I like cabbage, tomatoes and carrots roughly into chunks and the others finely chopped, as I want to add some thickness by the potatoes and I don't like to see them in my soup)
3. Add a small knob of butter into a large pot and saute the onions, shallots, leek and garlic in medium heat until golden brown
4. Add tomato paste and then tomato into the pot and fry them until it gives great smell, add herb if you like
5. Put the osso bucco to the pot and pour in red wine, until the alcohol evaporates
6. Add the remaining vegetables and add about 2L hot water (I didn't really measure, just make sure the water level is at least just above all the ingredients)
7. Bring the soup to simmering and let it simmer with the lid on, cook for 3 hours, or until it reaches the thickness as you like
8. Season with sugar, salt and pepper and serve