Add 3 l water in a large casserole (5l big). Add 1 carrot, one onion (whole, peeled) and meat as one piece. Allow to boil - then remove foam with a spoon. Reduce fire to min, close the cap and leave for 1 hr.

Remove everything from bouillon. Cut meat it small pieces. Rest is out.

Add potato cut 2cm cubicles into broth.

Make the fill: onions finely cut, carrots cut in 2 cm thin sticks - fry in oil for 10 min. Then add beetroot cut same as carrots. Sprinkle vinegar on beetroot a before adding to pan. Add bell pepper and tomato paste and half cup of water. Add salt and pepper. Stew for 20 min until light burning.

Add fill to soup, boil on light fire 15 min.

Add finely cut cabbage, 15 min boil and off. Leave for at least 2 hrs.

Serve with a spoon of sour cream in each plate. Bread, lard and garlic on side.