This is my take on making a great russian borschtsch. It is a bit different to classical recipes as the base of this recipe is an Oxtail Stock that is pressure cooked. It gives this dish an extra deep richness, a silky mouthfeel and is well worth the extra work. Original recipes also add some cabbage, which of course you can also do.

1 kg Oxtail, cut in pieces
1 large celeriac, peeled and cut in pieces
2 large carrots, peeled - halved
2 large onions, peeled, halved
1 onion, diced
1 1/2  liters water
3 garlic cloves - crushed
3 dl red wine
5-6 cloves
3 beetroots, raw (or cooked for facility)
1/2 handfull black peppercorns
3 ts tomate paste 
3 dl Sour Cream
2 ts white wine vinegar
butter
Salt/Pepper/Parsil

Brown roast the oxtail, celeriac, carrots in the oven for about 40 minutes (180°) - turn to brown on all sides. Deglace the roasting pan with the redwine. Put oxtail, celeriac, carrots, garlic, onion, redwine, peppercorns, cloves and the water in the pressure cooker - don't add salt. Pressure cook at 2 ATM's for about 1 1/2 hours. Meanwhile cook the beetroots. Wash them and wrap each beetroot in aluminum foil. Cook at 200° in the oven for 1 1/2 hours.

Cool the pressure cooker. If possible, let the stock rest until cool and skim of the fat. Pass the stock through a shieve - reserve the carrots. Remove all the meat from the bone and reserve for later - make sure to pick the nice pieces of meat.

Peel the beetroots and dice them. Dice the carrots from the stock. In a pan melt some butter  - add onions and soften them a bit - add the tomato paste, the diced beetroots, carrots, meat and the stock. Season to taste with black pepper, salt and a bit of vinegar. Sprinkle with parsely and serve with a notch of sour cream.

PS: If you want to add cabbage, add in larger pieces when cooking the stock and dice as carrots.