30 dkg beef 10 dkg beef (or ****, can be side) 30 dkg beet 30 dkg cabbage (white) 2 carrots 1 turnip 2 potatoes (large) 1 large head onion 2 tomatoes 3 dkg butter 3 dk lard 6 grains pepper 2 g allspice 3 bay leaves 1 clove garlic 1 teaspoon vinegar 1 teaspoon sugar 2 tsp salt 150 g sour cream parsley to taste 2 tsp lemon juice (little) preparation Put the beef in one piece cooked in 2.5 liters of cold water with the bones. Put the pepper, allspice, bay leaf in the water and cook until semi-soft. Meanwhile: if we work with raw beets, we cut the beets into strips. (The use of rubber gloves is highly recommended. Contrary to popular belief, the beetroot juice comes off the skin. After two or three days ...) Melt the fat in a pan, throw in the beets, chopped tomatoes, vinegar, sugar, a tablespoon of broth, we take our patience and simmer until covered under a lid. If we manage to get semi-finished beets, we cut them into strips in the same way, simply mix them with the ingredients listed above, boil one on it and we will pour this into the soup. When the meat is half tender, remove it from the juice. Put the diced cabbage and potatoes in the juice and cook for 15 minutes. Melt butter in another pan, toss in the chopped onions and beets cut into rings, and fry them under cover. You can go into the soup after 10 minutes, anyway. Then the beetroot mixture can come into the soup. Add the chopped garlic, a handful of parsley greens. Cut the chilled meat into cubes or slices, put it back in the soup, salt and cook it slowly, beaded for 2 hours. At the end, acidify with lemon juice to taste. Originally, the recipe here is 4 hours of cooking - this will make the juice thick. Then leave to stand for at least 12 hours and only consume it heated the next day. Obviously you don’t have to wait for this, but it doesn’t hurt to let it cook early in the morning and forget about it on the stove until lunch. In the meantime, you have virtually no need to deal with it. Serve with sour cream and fresh bread.