Peel and cook raw beets in a pot of water until soft. Once cooked, grate the beets.
Cut beef off the bone and cut into small cubes keeping some of the fat to render and saute the beef (add oil if needed) on a medium flame. Retain the bone to add to the borsht later. When beef is browned, add chopped onion, garlic and carrots. Continue to saute until the carrots are softened. Add the salt & pepper to taste.
Add wine and vinegar to deglaze the pot.
Add the grated beets to the pot as well as the cook water.
Put beef bone, saved from before into the pot, then add the two bottles of borsht. If needed, fill one of the empty borsht bottles with water and add that. as well
Bring to a boil and simmer for 1 hour.
