• 0.6 kg of beef;
  • 2 the tuber of the potato;
  • A pair of bulbs;
  • Carrots - 1 piece;
  • Pepper
  • Beets - 1 piece;
  • Salt;
  • 200-250 g of cabbage;
  • Pair of Laurel leaves;
  • 3 tbsp sunflower oil;
  • Tomato - 1 piece;
  • 1 tbsp tomato paste.


  1. Beef should be put into a pot of water and put on fire. Drain the water, when it boils. Wash the meat and re-cover with water. When it boils, remove the foam and cook further. The lid to fully close is not necessary.
  2. Beets cut into strips, onion - small cubes.
  3. Some onions to throw in the broth. It needs to stew under the lid ajar for about 2.5 hours. Requires this amount of time to beef has become soft. Then the broth and season with salt and add the Bay leaf.
  4. The rest of the onions fry in the oil in a frying pan. Most importantly, don't overcook, you should feel the smell of onions.
  5. To the onions add the beets and fry all together, stirring occasionally. At this time you need to slice other vegetables. To the pan add the carrots, cut into strips. Go Bulgarian and hot pepper.
  6. Sauté add salt and sugar and seasonings. Fry for a few minutes.
  7. In a pan add Bay leaf and water. Lower the heat slightly and simmer until the vegetables are soft. If water runs out, it is possible to slowly pour.
  8. Potatoes cut into small pieces, finely shred the cabbage. In the broth add the potatoes. When the potato is ready, add the cabbage.
  9. You need to sauté add the tomato paste and sugar and chopped tomato. Stir for 5 minutes, then add the chopped garlic. Still hold a fire for a few minutes on and off.
  10. When the potatoes and cabbage is ready, add zazharku. Mix well and wait until boil. Then, you should try the broth taste. If something is missing - add required seasoning.
  11. After adding the contents of the soup needs to cook for 5 minutes more and the dish will lose color. At the end you can add chopped greens. But before serving the soup needs a little stand. Serve, preferably with garlic and sour cream.