1 meat put on to cook.

2 When the meat is cooked, add peeled potatoes

3 after 5 Minutes add the shredded cabbage. Cover to cover completely.

4 heat the Pan, pour a little vegetable oil. Put grated on a coarse grater carrots and beets. Immediately pour 2 tbsp vinegar (if using essence, you need to be diluted) and 1 tbsp sugar. Stir, cover and simmer for 15 minutes. IMPORTANT! It braised and not fried. If beets are not very juicy, add a couple tablespoons of broth. Finally add the grated grated tomato.

5 When the cabbage and potatoes are almost ready, put them braised carrots and beets. Mix well. Left to languish on a VERY SLOW fire for saturation.

IMPORTANTLY, THE SOUP DOES NOT BOIL, OTHERWISE LOST, AND TASTE AND COLOR.

7 Ready soup sprinkle with chopped dill and garlic. Cover with a lid and give a little brew.