Soak the beans in cold water for at least 4 hours. Then drain the water, pour fresh in the ratio of 1:5 - and put to boil. Cook beans until tender about 1.5 hours.

While beans cook prepare vegetables. Onions should be finely chop, carrots to RUB on a grater. pan put on fire, pour vegetable oil and brown the onion. Then to send carrots and simmer on low heat. Tomatoes to RUB on a small grater (the skin is not used) add the tomato mass into the pan and simmer for 5 minutes.

From the pan with a slotted spoon to remove a handful of beans, mash and return to pot to soup become dense. Wash rice and pour into pot with beans. Cook until rice is not to soft after boiling. Then put in the pot steamed vegetables, stir and cook for 10 minutes.

To grind the garlic in a mortar along with the salt and add to the soup along with the Bay leaf and seasoning.

Finely chop the greens and put in the soup. Then a few more minutes and turn off the heat. When serving in a bowl add a few drops of lemon juice.