We will prepare all the necessary ingredients. I have beets already cooked, so did not get to the overall picture.

Thoroughly wash the beets and put to boil until tender (about 40 minutes). Poke it with a knife, if soft, then drain off water and cool. While the beets are getting cold, put on a medium heat in the broth and do zazharku.

I really don't like butter and any other fat, so never fry if you can find an alternative. And here, in the case of zazharkoy for borscht or soup I found her. Is soy sauce. Cut onion into cubes, carrots straws. Pour into the pan 1 tbsp soy sauce, throw back the onion and carrots (you can first separate the onion), stir, cover with a lid and put on medium heat. After a couple of minutes again, stir again, cover with a lid and wait for another couple of minutes. By the way, if you roast without a lid, then to burn it will not just cover faster and better. In fact, this is not roasting, and steamed vegetables, but it's sooo tasty, would have eaten without any soup! And what flavor is worth, do not pass!

Cut the garlic in thin slices, add to zazharku, stir, keep on fire under the lid for 3 more minutes and switch off.

Peel, cut in slices (cubes, strips) potatoes. Add it to the boiling broth.

Cut the cabbage.

Cut the mushrooms into thin slices.

10-15 minutes after adding potatoes to the pot the cabbage, mushrooms and beans along with tomato.

After another 5 minutes add sauté. Peel and cut into strips boiled beets.

Wait, when will begin to boil, and throw in a saucepan beets, immediately add the vinegar and stir. Salt, pepper to taste. Ensure that after adding beet soup does not boil, otherwise you'll lose the color!

Enjoy a delicious soup! Bon appetit! In a bowl you can add greens and sour cream.