Boil the meat and cut into pieces, strain the broth.
Boil beans soaked for the night until cooked. Grate beets or cut into strips and stew. Finely chop the onion and fry in butter.
In the broth, put peeled, chopped potatoes and chopped cabbage, cook for 20 minutes. Then add the stewed beets, boiled beans, onions, diced zucchini, mashed tomatoes, bay leaf, salt and pepper to taste. Cook everything until cooked, about 20 minutes.
Serve the finished borsch with sour cream and herbs.