Cut beet into stripes, sprinkle with vinegar, add a part of fat, a dollop of stock, sugar, tomato puree and stew until half-done.

Put potato slices in the remaining stock, put shredded cabbage and cook for 15-20 minutes. Then add minced and fried turnips, beans, beet, sautéed onion, shredded apple, tomato slices, spices, salt and cook until done.

When serving, season with chopped parsley greens, serve sour cream apart.