Soak the lentils in cold water for about six hours. Drain off the remaining water, pour the right amount of water, put on fire. Add chopped beetroot cubes, salt and sugar I put immediately. The cooking process forms a foam which must be removed.

In a pan with hot vegetable oil, put chopped into cubes carrot, red and white onions, put on a big fire.

Take a red cabbage, I have a size that fits in the palm of his hand, took a little more than half of head.

Also cut the cabbage into cubes, add to the vegetables in the pan; when the vegetables start to prizhivutsya, it is possible to reduce slightly the fire and to prevent it.

Then add the tomatoes, previously chopped it coarsely and literally forcing the hands into the pan. And the last ingredient is chopped rather coarsely the garlic cloves.

All mix well, remove from heat and add to soup. The soup boil for another 20 minutes so that the beets as it should is cooked, turn off the heat. In the finished soup, add pepper as desired. It is possible to decorate fresh greens; I also added a vegetable mayonnaise, cooked according to the recipe of the Author Duo, highly recommend! Bon appetit!