To a large stock pot add, 5Q cold water, blanched bones, 1 peeled carrot, 1 small onion (skin on), 1 bay leaves, 4 sprigs of parsley( leaves and stems) and bring to a simmer slowly and continue to simmer for 30min.
Season with 3t of salt.
Meanwhile, as the broth is simmering. Prep the vegetables. Add the juice of 1 lemon to the julienned beets and set aside.
Next add the grated tomato and season with 1 teaspoon of salt and 1 tablespoon of sugar.
Add carrots and continue to cook another 2 min stirring frequently to prevent browning.
Add beets and cook 4 more minutes. Be careful not to overcook the vegetables. They should still have a slight bite. .
To finish, season with salt, pepper, and sugar.
Serve piping hot with a dollop of sour cream and a thick piece of dark dye bread rubbed with garlic.
Borsch is alway's better the next day once it's had a chance to steap.
Make sure you save some for left overs.