Rinse beef, chop into portions, and cook in 3 3/4 quarts of water, skimming the froth and fat off, over medium high heat until ready.

Sauté chopped onions with tomato paste and bay leaves.

When it remains about 20 minutes until meat is ready, add sorted out and rinsed rice.

Chop peeled tomatoes finely, mix with chopped greens, garlic, salt, pepper and lemon juice.

Stir in sautéed with tomato paste onions in the soup, and bring to a boil. Then place prepared tomatoes, boil more, and set aside for 20 minutes.

Serving, sprinkle with chopped greenery.