Take a 3-quart saucepan, put 2 slices of beef on the bone, medium size, pour cold water around 2.8 L. Petsalive, bring to a boil, diminish the heat, always remove the foam. That was a rich broth, cook 1-1,5 hours

While our soup is cooking, peel the potato and cut it into small cubes. As meat is cooked, remove it from the pan, cool and cut into small pieces (can be meat and not get it, but I love so much). Add to the pot of potatoes and pieces of meat. Bring to a boil and cook.

Meanwhile, peel the onion, cut into half rings, heat the pan, pour a little sunflower oil. Put the fire on high, stirring constantly, fry the onion for 2-3 minutes.

Add the carrots, grated on a coarse grater. Stir fry for 2-3 minutes.

Add 1 tbsp of tomato paste (I like "tomatoes"). A little fry.

Like roasted carrots, we are a cabbage shinkuem and add to the pot. Bring to a boil.

Add in our pan fried. To taste, I add dried dill, black pepper and about 1 tbsp of salt (you can add any herbs and Bay leaf, but don't forget the Bay leaf then remove, it gives the bitterness). Add salt slowly and taste. As cabbage is cooked, our soup is ready. Switch off the stove, the soup should infuse. If you wait absolutely unbearable, then pour into a bowl and add sour cream or mayonnaise, who he loves. I add homemade mayonnaise (recipe for Mayo look at me). If you want sour soup, at the end of cooking, add the juice of half a lemon.