Place in a pot all the bones and all the meat. Add allspice, pepper beads, bay leaves and cloves. Pour in a water. Let it boil until the meat gets soft.

Meanwhile wash the red beets and let cook  until it gets soft also.

In deep pan  let the butter melt and fry the onions cut into small cubes. Then add grated carrots let it simmer for a bit and add couple pot-ladles of prepared broth from meat and bones. Add potatoes cut into bigger cubes and chopped cabbage. After about 15mins of simmering add the red beets peeled and grated, tomato puree, crushed garlic, kielbasa cut into slices and all cooked meat. Throw the bones away.

Sugar it and salt it to the taste.

Let it simmer for last couple minutes.

Classic borsch is served with sour cream and finely chopped parsley and dill.