Prepare any articular bone of the pork, wash it, dry it with a napkin.

Put the meat in boiling water. After 30 min. after boiling the meat, add rinsed beans, about 2 large handfuls. In the stage of half of a bean (defined for a clove), add the sauerkraut. Cook until cooked beans about an hour. Now you can season with a little salt.

At this time, wash and cut into cubes onions, carrots, green bell pepper and beets.

In a pan pour oil, heat and add chopped vegetables and simmer on low heat.

When the onions become translucent, add 1-2 tbsp. tablespoons of tomato paste (I add tomato homemade) and simmer with a small amount of beef broth until the vegetables are soft. You can salt them a bit.

In the finished meat with beans and sauerkraut, add the potatoes, diced. When it is cooked, add the steamed vegetables and last of all fresh cabbage. Allow to simmer for on low heat for 5 minutes, add the Bay leaf, pepper, dill, turn off and allow to infuse for at least an hour. We just love that the cabbage was not boiled, and a little crunched, so delicious.

The next day this soup is even more delicious with garlic bread Yes Borodino. Bon appetit!