Soak bean pulses in cool water for 8 hours, then rinse, put in fresh boiled water and cook until soft without salt.

Shred onion, sautee in half oil, add shredded carrot, fry for 5 minutes, stirring, then add tomato puree and heat through.

Shred red beet, sautee slightly in the remaining oil, add some bouillon, sugar, 1/3 vinegar and simmer until soft. Add sautéed vegetables with tomato.

Bring water to boil in a soup pan. Put shredded cabbage, let it boil, add diced potato, cook for 10 minutes. Put stewed red beet, boiled beans, season with garlic and spices. Cook for 10 minutes. Turn heat off and let the soup stay for 15 minutes.

Grind meat together with onion, add egg, salt and pepper, and beat the mass up. Shape balls, put them in boiling water and cook for 15 minutes.

Out the meat balls in soup plates, pour borsch, dress with sour cream, sprinkle with greens and serve.