The first step is fermenting the beets. Cut it in thin stripes, add salt generously and press it into a jar, cover with clingfilm and leave at room temperature for a few days (3-4 days is enough).

Into the broth put pre-soaked overnight beans, finely chopped onion, bring to a boil, cook almost to readiness of beans. Then add the shredded cabbage as it boils, put the sliced potatoes and cook until the vegetables are tender.

It was the turn beet. Put it in the soup and add the resulting brew from the jar. Try the taste should be pleasantly sweet and sour.

While the beets in the soup is cooked, do zazharku. Finely cut onions, carrots three on a grater.

Finely, finely chop, and then chop with a knife fat. Vytaplivaete it in a pan, add onion, as Zabolotets, put carrots, fry until tender. Add the tomato deep fried well, dilute with the broth from the pot of soup. In ancient times, this soup is prepared even without the tomato, but my commitment to the red soup strong :)

Add zazharku in the soup, allow to boil, leave to infuse for 5-10 minutes (longer still will not give!)

And serve delicious, fragrant, hearty soup on beet kvass. This soup my grandmother always cooked in the winter, I like it because the sour taste and authenticity (so borsch cooked by my ancestors and the ancestors of my ancestors). And gave me his painted clay bowl with a wooden spoon is also painted. And I, gobbling up burning soup, stuck to the grandfather with the request to tell about the hospital in Baku, and repeatedly asked: "And were you scared?" And was surprised at his answer: Yes, it was scary. How can this be? my grandfather-the hero scared? And then falling asleep to the crackling of the coal in the stove and thought, as well, that there is no war and never will be...