Pour bones and meat with water and prepare stock.

Shred carrot, parsley and onion, sauté in lard, then add tomato paste and stew for 10 minutes.

Cook beet apart, then peel and shred.

Put sliced potatoes in the stock, bring the stock to boil, add beet, sautéed flour, roots, bay leaf, salt and pepper. Cook the soup for 10-15 minutes,then dress with sugar and vinegar. Then put cooked meat slices and sausages, cook for additional 5 minutes.

Serve the bosch with sour cream.