Boil the meat until cooked in 5 l. water, remove from the broth and cut into pieces.
Boil pre-soaked beans until tender.
Put cabbage, boiled beans, grated beets and carrots, chopped onions, chopped parsley root in the broth and cook for 25 minutes.
Fry flour in butter and add to borsch.
Add the garlic, bay leaf, let through the press, salt and pepper to taste, bring to a boil. Turn off the heat, cover and let it brew a little.
Serve with greens and sour cream.