Food for Siberian borsch

Ingredients: 200 grams of meat meatballs, 150 g of beet, 100 g fresh, 2 tablespoons of beans, 3 onions, 2 carrots, 1 parsley root, 4 cloves garlic, 3 tablespoons of tomato - puree, 1 tablespoon margarine or melted lard, 1 teaspoon sugar, 2 tablespoons cream, herbs, spices, salt. 

To prepare the cabbage borscht Siberian chop noodles, carrots, beets, parsley - julienne, chop onion. Separately, boil the beans for borscht. Carrots and onions spasseruyte, beets and parsley stew with tomato - puree, melted lard with a small amount of broth. In boiling water, place the cabbage, bring to a boil and cook until half, then add the beets, fried spices, onions. Cook soup for 10 - 15 minutes, add soup sugar, salt and bring to a boil. For 5 - 10 minutes before the end of cooking it in soup boiled beans, spices, garlic. Then boil the meatballs in the broth and put them in soup. 

When serving borscht at the table, add sour cream and fresh herbs.