Meat thoroughly wash, fill with cold water (4-5 litres depending on how thick soup you want to) and cook until tender on a slow fire, removing the foam. When it is half cooked, put in a pan peeled onion.

While the meat is cooking, peel the beets, cut into plates, and then into strips. Put in a saucepan, add a little broth from the pan, season with salt and add a good pinch of sugar (0.5 tsp.). Tormented under the lid on low heat for 10 minutes, then add tomato paste and continue to simmer until soft.

Heat the pan with adding butter and vegetable oils. Onion cut finely, carrots - straws. Passeruem vegetables. To fry them, you do not need heat well onions and carrots in butter that they gave their scents.

Cut the half cabbage head, will Nachinaem not too small.

When the meat is ready (it is easily pierced with a fork), remove it from the broth (this can be unnecessary, but I feel so comfortable), remove the bulb, put shredded cabbage. Salt.

And now a little secret. Take a small piece of bacon, cut and place in a blender with a little water (2 tbsp) and garlic. Grind. Add parsley and dill, again, turn on the blender and bring the mixture to a pulp. Many do not like fat because of the fat content of this product, but I can assure that in the soup it does not feel, there is also no outsider greasy taste, which many fear. Fat is a conductor of aromas of garlic and herbs, and there is nothing to fear, the more it is very little))

Add in the soup, fry vegetables, Bay leaf and black pepper.

Probably most Housewives know how to achieve the bright red color of the soup. For this it is necessary to acidify. Take a third lemon and squeeze into the pot with the meat and vegetables either in a saucepan with beets. Then add in soup beetroot dressing and stir. Soup I cook without potatoes, but you can add it if you want - will be satisfying.

Cook the soup for another few minutes and remove from heat. Add garlic to the dressing. Try the soup - if necessary, add a little lemon juice, salt and sugar. The soup should be sweet and sour. Let it stand 10-15 minutes under the lid.

The meat is cut and put in soup plate. Pour the soup, sprinkle finely chopped green onion, put a little sour cream. Delicious, dizzying fragrant soup is ready... Enjoy!