What is the beginning of a great soup? of course, with excellent meat! Soup and soup I always buy calf region, it usually pulls from 700 to 1 kg. will Take some bone broth - get the soap taste, just a cut - and- water indistinct in color and smell, with such broths from bad luck! The edge should be pink with white fat. Wash the meat under running water, put in a pan with a volume of 5-6 litres and fill with water, about not reaching the edges of 2-3 fingers. 1st secret: along with the meat put to boil one peeled onion of medium size. Bring to a boil, turn down the gas on a very small fire and cook for 1.5 hours. 2nd secret: when the broth is boiling, do not throw to remove this notorious foam, we'll get rid of it more easily.

While cooking the broth, peel 5-6 potatoes medium size and cut them in long pieces. 3rd secret: one medium or half a large tuber, leave whole. In 1.5 hours off the broth, take out his meat. 4th secret: required and essential action! carefully pour the broth into another pan, leaving the pan in which we cooked, lumps of foam and possible pieces of bone. My personal opinion: if you eat soup, soup, soup, soup, any entree, and you come across a small bone is his landlady's deepest shame, nor I, and none of my family is on there will not be! When poured the broth, again put it on medium heat and drop in the potatoes: sliced and one whole piece. Add salt to taste.

Shinkuem cabbage. Approximately 0.5 kg. As will boil the broth with the potatoes, turn down the gas on low heat and after 15 minutes, lay the cabbage.

While we are in the process of laying the potatoes and cabbage, we are not resting, begin to prepare peretarka. To do this, pour into the pan vegetable refined oil so that the bottom of the pan was completely closed oil. In the boiling oil put finely cut bulb onion and secret number 5: also finely chopped the garlic clove and fry the onion, stirring, until Golden brown.

When the onion is browned, add carrots, grated on a coarse grater. If you notice that the carrot "took" all the oil, add a few tablespoons of broth from the pot. Also, stir fry for 2-3 minutes.

Then add grated on a coarse grater beets. Beautiful rich color and the desired taste will give only dark beets, unpeeled even in the form it is easy to learn, and avoid varieties of sugar beet with the "smell of damp", you will feel immediately! Also stir 2-3 minutes.

Then add the tomato paste - 2 tablespoons + 3-4 tablespoons of broth, mix well, cover with a lid and simmer on low heat for 5 minutes.

Ready peretarka add to the pot with the broth.

During this time, the potatoes in the broth must boil caught on the plate of our whole potato is a continuation of the 3rd secret- add a couple of tablespoons of the broth, mash the potatoes with a fork and send our "sauce" back into the pot of soup.

Cut meat into serving pieces, remove excess fat, making sure not got small bones. Put meat in a pot of soup, add the Bay leaves. And bring to the boil.

While the soup is boiling, cut greens, you want to add: parsley, onion, dill. My advice: if you cook the first 1-3 days, then feel free to add fresh herbs, but if you cook the first dish, "a week", then use dried herbs and add fresh portions into bowls. Fresh herbs speeds up the process prokisaniya meals.

Finely chop the garlic clove.

Add all to the soup and then simmer tormented further 5 minutes on low heat. Then poured into plates, add sour cream, dill and served with black bread, mustard and, do not be afraid of these words, salty bacon! Bon appetit!