Step 1

Wash the beetroot and bake it in the oven for an hour and a half (or until tender), let cool, peel and julienne or shred using a box grater. If you buy a pre-boiled beet at the supermarket, then you can skip this step and save some time. While the beet is baking, transfer the dried beans to a mixing bowl and cover with cold water. Soak for about an hour and remove from the water. If you’re using fresh beans instead of dried ones, you don’t have to soak them.

Step 2

Salt the meat a little and transfer to an oven-proof dish along with the garlic, bay leaf and a few peppercorns. Bake for 20 minutes at 180C. Baking the meat before making the broth really intensifies the flavor of the soup. Let the meat cool and chop into chunks.

Step 3

Using a box grater, shred the carrot. Finely chop the carrot and finely dice the eggplant. Heat some oil in a frying pan and saute the carrot and onion for about 2-3 minutes. Add the eggplant and beet and cook for 2 more minutes. Add the tomato paste and sugar and cook for another 2 minutes.

Step 4

Peel the potato and dice into medium-sized cubes. Transfer the potatoes to a large stock pot filled with water. Add the baked meat. Bring to a boil and let simmer over medium heat for about 5 minutes.

Step 5

Add the finely shredded cabbage and the beans and keep cooking for about 15 minutes. Then add the sauteed vegetables and cook for an additional 5-7 minutes. Salt and pepper to taste. At the very end, add some crushed garlic and remove from the heat.