2 lb (1 kg) meat (beef and pork)
2 medium beets
1/3 head cabbage
3 tomatoes or 2-3 tbsp tomato paste
1 parsley root
2 tbsp butter or oil
5-6 black peppercorns
1 garlic bulblet
Place the meat, 1 onion, 1/2 carrot and 1/2 parsley root in a pot. Add water and 1 teaspoonful of salt, boil the broth during 1-1.5 hours. In the end remove vegetables and roots from the broth.
Meanwhile chop the beef into small cubes or grade it. Put into a small pan, add some water and 1-3 tbsp of butter or vegetable oil and stew during 15-20 minutes. Then add tomato paste, a little bit sugar and stew it 10 minutes more. The beef should be nearly ready before adding it into the broth (but do not add it yet!).
While the beef is stewing slightly brown chopped onion and carrot. Then add sliced tomatoes and fry for 5-7 minutes more.
When broth is ready shred the cabbage. Bring it to the broth and boil. If the cabbage is hard boil it for 10 minutes, if it it is fresh and soft add it right before adding potatoes. Potatoes chopped into cubes 1x1" and bring to borsch. Add fried onion, carrot and tomatoes. If your health does not allow you to have fried food just add fresh onion and carrot. Boil all for 10 minutes, then add stewed beef, pepper and boil 5 minutes more.
In the end add 2 bay leaves, chopped garlic, drill, salt to taste and turn off the oven. Let the borsch to brew for a half of hour.
Serve the borsch with sour cream.
You can use instead of meat haricot beans, just 2/3 lb (300 gm). As well you can add 1-2 chopped paprika, bring it together with fried onion and carrot