Shchi - Russian Cabbage Soup

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1. 1Step 1: Place 2 pounds (1kg) of soup bones into a pot and fill the pot with water.
2. 2Step 2: Add 2 onions, 2 carrots, 2 ribs of celery, ½ head of garlic, and fresh parsley.
3. 3Step 3: Add a teaspoon of black peppercorns, 2 cloves, and a bay leaf.
4. 4Step 4: Bring to a boil, then reduce to a simmer for 2-3 hours (the longer the better).
5. 5Step 5: Skim off any impurities, strain the broth, and set aside the meat to place into your soup.
6. 6Step 6: Bring the beef broth to a boil.
7. 7Step 7: Add shredded cabbage, bay leaf, and potatoes. Simmer for 20 minutes. (When you add the cabbage into the soup, it's very full, but it cooks down significantly.)
8. 8Step 8: While simmering, caramelize onions and carrots in a frying pan until they are golden. Add diced red peppers and tomatoes and cook for 2-3 minutes.
9. 9Step 9: Mix in the caramelized vegetables into the soup pot, including the meat from the soup bones, and simmer for 10 minutes.
10. 10Step 10: Taste and season with salt and pepper, garnish with fresh herbs.