Ingredients
Beef (with or without bones) - 0.7 lbs. (320 g
red beets - 1.5 lbs. (700 g)
cabbage - 0.5 lbs. (200 g);
potatoes - 0.5 lbs. (200 g)
carrots - 0.2 lbs. (100 g)
parsley - 0.7 ounces (20 g)
onions - 3; garlic - 0.2 ounces (5 g)
tomato paste or tomatoes - 2 ounces (50 g) or 2 tomatoes
sugar - 0.5 teaspoon
margarine - 2 tablespoons
vinegar - 0.5 teaspoon
bay leaf - 1
bell pepper (red) - 2.5 ounces (75 g) or 1 pepper
sour cream - 1 tablespoon
dill - 0.5 teaspoon


Method
Preparing meat broth: Put beef into a large saucepan and cover with 1.2 gal. (4.5 l) cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours. If beef is with bones, filter the broth. Simmering red beets: Melt 1 tablespoon margarine in a saucepan. Cut red beets into sticks and add them into the cooking pot. Add sugar, tomato paste or sliced tomato, 0.13 gal. (0.5 l) meat broth. Simmer at low heat for 1.5 hours. Add vinegar. Pan-frying vegetables: Melt 1 tablespoon margarine in a frying pan. Add chopped onions and carrots cut into sticks. Cover and saute at low heat 250 F. (120 Celsius) for 15-20 minutes, stirring occasionally. Heat broth to boiling. Add chopped cabbage and potatoes cut into bars. Cook for 5 minutes. Add saute and cook another 10 minutes. Add bell pepper cut into sticks and simmered red beets. Cook another 5 minutes. Add salt, black pepper, and grated garlic. Served with chopped dill and sour cream. Servings: 3-4.