Soak the beans for several hours in water. Wash, boil until tender (you can use canned beans)

Sauerkraut fried in vegetable oil (1 tbsp) over high heat until it will turn brown. Constantly stir so that the cabbage is not burnt.

In another pan fry in vegetable oil (2 tbsp) finely chopped onions and carrots, grated on a coarse grater. Five minutes will be enough.

Pickled cucumbers cut into small dice. I use pickled cucumbers TM "6 acres" "Cucumbers are delicious."

Add to the pan with the onions and carrots sliced cucumbers and sauté the vegetables for 10-12 minutes. Add the paprika, stir, remove from heat.

The cabbage cut into strips bacon, stir, heat all together for another five minutes. Remove from the heat. If you are preparing a meatless version of the soup - skip this step.

In boiling water (or vegetable broth) to put all the fried vegetables and cook from the moment of boiling for 15-20 minutes on medium heat. Then add to the soup beans, bring it to a boil, remove from heat, cover and let stand the soup for 15 minutes (the thickness of the soup, adjust according to your desire) you're done! Before serving, sprinkle soup with chopped herbs.