Beef pulp 400 g, carrots 120 g, parsley, celery, parsnips 100 g, onions 100 g, potatoes 400 g, 1 sweet pepper, white cabbage 120 g, tomatoes 5 pcs., tomato paste 1 tbsp, vegetable oil 50 ml, kvass-borsh 800 ml or lemon juice (to taste), canned green peas 50 g, boiled green beans 50 g, parsley, dill and lovage, salt to taste.

Put the diced meat to boil, fill with cold water and salt. When the water boils, remove the foam and cook over low heat, adding finely chopped onions. Sauté the diced vegetables in oil and add to the broth when the meat is almost done. Then put the diced potatoes and cook for another 20 minutes. Separately, boil the kvass and pour into the broth, putting at the same time peas, beans, tomato paste and peeled and seeded tomatoes. Let the chorba boil, sprinkle it with finely chopped greens and serve.