The beans overnight to soak in cold water (or 5 hours). Boil it. Cook as much as indicated on the package. If not specified, the to try, on average, it is boiled for 1-1. 5 (depends on size and variety). Drain, rinse.

Meat to cook the broth (1.5 hours). Drain, separate meat from bones, chop and set aside. Beets peel, grate on a coarse grater. To put it in an enamel pan and pour a small amount of broth, put on fire. When it boils, add sugar and vinegar, stir and simmer until cooked (to taste, depending on the age of the beet, 30-40 minutes)

While the beets are cooked, do the rest. Carrots to clear, RUB on a large grater. Finely chop the onion. Bacon cut into thin strips.

In a pan melt the fat and fry the onions and carrots.

Tomatoes pour over boiling water, then immediately in cold water, peel and cut into cubes. Fry in vegetable oil along with skip through the press garlic. Add the tomato paste and a little put out.

When the beet is ready, add the vegetables with 2 pans, mix well and remove from heat. Let stand for at least 5 minutes.

To boil the broth. Peel the potatoes, cut into cubes. Put in boiling broth. Then add the diced cabbage. When the potato is cooked, add all other vegetables (beets, carrots, etc.), beans, meat, seasoning. Cook for another 5 minutes. It needs more salt and pepper if necessary. Sprinkle with chopped greens. Serve with sour cream, some eat without it. P. S. 1. I have a grater t like the Korean carrot - so it turns out beautiful. 2. The fat in the soup is not felt, but it is in any case should not be old - then will be felt. 3. I apologize for some not very good pictures - for some reason sometimes does not fire the flash... 4. Bon appetit!