Boil the beans until cooked.
Chop and fry the onion with flour in butter.
Rub the beets and stew.
Peel the potatoes, cut into cubes and put to cook. Add beans, beets, onions, bay leaves and cook until potatoes are cooked. Then season to taste.
Peel the fish, remove the gills, roll in flour and fry until cooked in vegetable oil.
Put the crucian carp in the borsch and let it boil for a minute. Remove from heat and add chopped greens.