Cook beef bouillon with smoked meat bones.

Cut beet into thin stripes and cook through for a while in cooking fat. Add some bouillon, sugar, fried tomato paste, and stew, lidded, until tender. If the beet is light, add 3 norms of vinegar at first.

Peel carrots, onion and parsley, cut them into stripes, and saute with fat.

Add carrots, onion and parsley to the stewed beet at the end of cooking, and cook through for 5–10 minutes.

Put chopped cabbage into the boiling bouillon, cook for 10–15 minutes, add stewed beet with vegetables, and boil for another 10 minutes at low heat. Season the borsch with spices and vinegar, boil for 5-7 minutes, and draw no less than 15 minutes.

Slice the boiled meat, ham and sausages, coat with bouillon and boil for 10–15 minutes.

Put the meat paste on a plate, cover with the borsch, add sour cream, and sprinkle with chopped greens when serving.