Preheat broth.

Peel potatoes and cut into medium cubes. Throw into broth for boiling.

Slice cabbage and add it to the broth.

Grate carrot on a small grater, mince onions, chop beets. Fry them on a frying pan for 5 minutes.

Water the paste and pour into frying pan. Stew on a small fire.

Pour frying pan content into the soup. If necessary, add more salt.

Add crushed garlic. Boil on a low fire until vegetables are ready.

Mince leeks, add to soup. Turn off the fire, let the soup brew for 5-10 minutes.

Serve with sour cream.