Ukrainian borsch

Make broth of- 
water 12 cups
meat - pork ribs 700 гр = 1,5 lb

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cabbage - 1\2 head 
potatoes 2  large or 3 medium  
beets 2 large or 3 medium  
onion 1 medium
carrot 2 medium
bell pepper 2 pcs
red tomatoes 2-3 pcs
ketchup 2 Tbsp
1Tbsp chopped  parsley and 1 Tbsp chopped dill  
garlic 2-3 clove
4Tbsp cooking oil
salt, pepper, 2 bey leaves 1Tbsp sugar

Vegetables well washed and cleaned. 

Cut 3 potatoes, add to the boiling broth and boil for 15-20 minutes.

Carrot and beets grate, onion finely diced.  Pour the cooking oil into a frying pan and fry some carrots and onions. Add grated beets and sugar, and saute vegetables until they are soft (15-20 minutes). Stir in ketchup when they are almost done cooking.

In the meantime, finely chop 1/2 a cabbage and add it to the soup pot when the potatoes are halfway.

Tomatoes peel and finely chop, bell pepper finely chopped, and put in a frying pan, cooked vegetables (onions, carrots, beets). Place pieces of boiled meat on which this broth was cooked. Another 2-3 minutes. Put everything in a saucepan. Add salt, pepper, bay leaf, crushed garlic.When boiling, cook on very low heat for 3-4 minutes.

Eat borscht by adding to the plate 1-2 spoons of sour cream and toasts with garlic.