Soup

Meat: 700-800 gr

Carrots: 2 PCs

Potatoes: 3-4 pieces

Fresh cabbage or sauerkraut: 300 gr

Onions: 2 PCs

Parsley, dill to taste

Tomatoes: 3-4 pieces

Tomato paste: 2 tablespoons

Adjika, or any sweet and sour sauce: 2 tablespoons

Beets: 1 pc. not a big

Olive oil is the first pressing: 70 gr

Wine vinegar 4% or lemon juice: 2 spoons

Bay leaf: 3 PCs

Garlic: 3 cloves

Salt to taste

First make zazharku for soup:

For this swill, clean all the vegetables and slices them in small cubes.

Then pour oil in a pan and fry the onions until Golden brown, then add the carrots and beets.

Fry for 10 minutes on medium heat and then add the tomatoes, tomato paste, eggplant and continue to simmer all together for another 5 minutes Dressing for soup ready.

Now the meat should be washed, cut into large chunks, place in a saucepan, pour two liters of water and cook for 30 -40 minutes with a Bay leaf.

Then add cabbage, and cook for 10 minutes, then the potatoes and continue to cook for another 10 minutes

If you are not using sauerkraut, add vinegar or lemon juice, or something tart, this will help keep the bright red color of beets.

Then add zazharku and continue to cook for another 10-15 minutes all together, salt to taste.

Then put in a pan, chopped garlic, parsley and dill, and immediately turn off the heat.

Cover, let stand, and after 10 minutes the soup is ready.

Serve hot, with sour cream on top sprinkled with more greens, if desired.

Note: For a more piquant flavour in the soup, you can add the capers, peppers and celery.

Recipe from the bidder "The best recipe soup"