If You have a broth – perfect! Put it to heat up. If not – no problem, put on the fire a kettle of water to cook the broth from the cubes. And while our broth (or water) to boil, start non - traditional, with a roast: chop onion and fry it in ghee until Golden brown, and fry it in the pan in which we gathered to cook soup, preferably coated with Teflon. Fry on a medium (closer to strong) heat, stirring occasionally and watching to not burnt. For this "procedure" for 5 minutes.

During the time between stirring I have time to peel and grate on a coarse grater carrots, which add to the onions and fry for another couple of minutes.

Cut sweet peppers (I had frozen quarters, so I took a different color) and sent it in the same pot. Mix everything together and continue to cook for another three minutes. At this time peel potatoes and cut it in small cubes (approximately 1x1 cm).

And here again, and our broth boiling. Pour it back in the pan with zazharkoy.

And, as the boiling in the pot does not stop, add to the potatoes. Cook 5 minutes after boiling, and boil almost immediately. During this time finely sliced potatoes are almost cooked (it has to be prepared together with cabbage).

Shinkuem cabbage – and there, in a saucepan.

When it boils, I add tomato paste to the cabbage is not overcooked and became too soft. Together with the tomato sauce, I put 2-3 "cube" of frozen beets. The beets harvested in the autumn: boiled, scrubbed on a coarse grater and freeze in batches, previously dividing the contents of the squares that it was convenient to select the desired number. By the way, and without a beet – still turns out delicious!

For a couple of minutes until cooked and generously sprinkle with herbs and squeeze a few cloves of garlic.

When serving, add sour cream. Bon appetit!