Measure out the required amount of beans. I use red large Kidney beans from the Mistral. Wash beans and soak overnight in cold water. The next day the water is drained, the beans are washed, put in the pan and cook until soft in 2 liters of water.

Pickled cucumber RUB on a grater and a long simmer in a separate pan until cooked, Bay water so that it just covers the cucumbers. If necessary, pour water.

Cut onion into small cubes and fry in vegetable oil until transparent state.

At the same time grate carrots, add to the onions and saute until tender for 5 minutes.

Potatoes cut into cubes.

In a semi-beans add raw potatoes, cook for 10 minutes, then add fried tomato paste, cook for another 10 minutes. Then add the prepared cucumbers with the brine in which they were boiled, and cook for another 10 minutes. Cilantro ( or other your favorite greens), finely chop and add to the pickle for 1-2 minutes until tender. I advise you not to neglect the addition of coriander, it adds to the soup for more taste and flavor.

Not fasting for households fry the required amount of bacon on a dry pan until tender.