Chop the cabbage.
The carrots need to be grated.
And chop the onion.
Cut the potatoes into strips or cubes.
Chop the garlic very finely or grate it.
Grate or chop the beets.
Cook the broth with bay leaf for half an hour.
Place the onion and carrot in a preheated frying pan with vegetable oil.
Simmer garlic, beets, tomato paste and half a glass of broth for 3-5 minutes.
Remove the cooked meat from the broth and cut it into pieces that are convenient for you.
When the broth boils, add cabbage and potatoes. Cook everything for 3-4 minutes on high heat. Then add meat.
Throw the fried mixture in there too.
Add grated horseradish, salt and ground black pepper to taste. Stir the soup occasionally.
Add fresh chopped dill.
Boil the soup for 4-5 minutes on high heat, turn it off and let it sit. Enjoy!