Cook meat bouillon. Strain, and then cut the meat into pieces.

Squeeze sauerkraut, chop it finely, add a half of tomato paste with butter, and cook through, stirring constantly. Add bones, cover with part of bouillon, and stew, lidded, for 3–4 hours at low heat, until cabbage is brown and tender. Remove bones.

Dice and saute carrots and onion, add the rest of tomato paste at the end, and cook through for another 5–7 minutes.

Dry flour until golden, cool a little, and thicken warm bouillon up.

Put the stewed cabbage into pots, add fried vegetables, finely chopped parsley and diluted flour, lid, and bake in the oven over 340 °F (170 °С) for 30 minutes. Add spices, pieces of meat, chopped garlic, and cook for another 15 minutes.

Serving, put meat on a plate, cover it with shchi, add sour cream, and sprinkle with chopped greens.

Shchi can be cooked in a usual pan as well.