Ingredients.

Pre-soaked for 3 hours beans, pour 2.5 liters of water, bring to boil, reduce the heat and leave to cook. The stems from the greens of celery and tied with string, then it is convenient to take, add to beans. Eggplant cut into slices and bake on an almost dry pan (I sprayed lightly with oil, if you pour no more than 1 tsp) to form a brown colour - about 2 minutes, stirring all the time.

With tomatoes and with fresh and salt - remove skins, blend with soya sauce "Kikkoman" natural fermentation and 1 tsp sugar.

The eggplant, pour tomato sauce, squeeze a clove of garlic, add spices.

All the vegetables cut the carrots, potatoes, peppers, beets - shredded; onion - dice. Add the potatoes to the beans, throwing the bunch of greens - it is all the fragrances I already have. In vegetable oil (1 tbsp) and fry the onion until Golden, add to the onions carrots and peppers. Fry another couple of minutes, stirring the vegetables. Add the potatoes to the beans, throwing the bunch of greens - it is all the fragrances I already have.

Shred the cabbage, crumble the herbs, prunes. Cabbage put in the pot, after 5 minutes after the potatoes, add the Laurel.

In the remaining oil fry the beets, add lemon juice, 1ch. L. sugar and Kikkoman soy sauce - 2 tbsp to Put both contents in the pot along with eggplant and prunes. Bring to boil, boil for 5 minutes. Then correct for salt, add the greens, squeeze the garlic. Bring to a boil, turn off and leave to infuse under cover for 20 minutes.