Ukrainian borsch

Ingredients:
Meat and bones: 500g
Cabbage: 400g
Potato: 400g
Carrot: 250g
Beetroot: 250g
Parsnip: 1 pc
Tomato paste: 4 tbsp
Tomatoes: 250g
Specks: 40g
Garlic: 3-4 cloves
capsicum: 1
Herbs
Salt
Pepper
Parsley
Sour Cream: 1 tbsp
Water: 2.5l


Instructions:
Boil the broth from bones and meat (pork rib, pork bones and meat, smoked pork bones and meat, beef bones and meat).
Cut the peeled beetroots into strips. Lightly fry the beetroots and simmer for 20-30 minutes, adding fat, broth, tomato paste, vinegar.
Cut the peeled onion and roots, grade (or/and cut into strips) the peeled carrot. Saute the onion and later add carrot and then roots.
Chop the cabbage
Put the cabbage in broth
Peel and cut potato into cubes
Put potato in broth
Add sauted onion, carrots, roots
Add specks pounded with garlic and salt
For 5 minutes before the end of cooking end peeled and cut tomatoes
Salt, pepper, herbs
Let the borch infuse for 15-20 minutes
Pouring into plates, put sour cream and sprinkle with finely chop parsley