First, cook the meat in a large pot casserole. Add all the spices: bay leaves, allspice, black peppers & salt. Cover with at least 2 liters of cold water and put a lid on.
Bring it to a boil and decrease the heat to low. Let it simmer for at least 2-3 hours.
Meanwhile cook potatoes in a small pot of cold salted water. Boil and cook until soft, for about 15 minutes.
Afterwards, take out the meat and let it cool down. Then, chop it finely and put it back in the pot casserole.
Stir in cans of beans and let them boil. Then, decrease to low heat and add boiled potatoes with a chopped cabbage.
The Ukrainian Borscht soup
Once you add the beans into the broth, start preparing the base of the beetroot mixture.
In a large pan heat up a knob of lard. Add onion and sauté for about 4 minutes on medium heat.
Next, stir in grated beetroots & carrots. Season with sugar and a pinch of salt. Sauté for about 5 minutes until the taste and the color come within.
In the finale, add garlic just to smell it out. Season with black pepper and stir in tomatoes. Mix well and take off the heat.