Borsch Soup

1 cup dry beans
300 g cubed meat
1 medium onion, cut in half and then quartered.
3 or 4 prunes
3 large potatoes, chopped
3/4 cup chopped cabbage
1 cup chopped squash
1 T cooking oil
1 medium onion, chopped
2 carrots, grated
1 green bell pepper, diced
2 beets, grated
2 T fresh basil, chopped
1 6 oz can tomato paste
1 t salt
1 t sugar
1 T minced garlic
2 T fresh parsley, chopped
salt and pepper to taste

Fill a large pot about 3/4 of the way with water. Add beans, meat, onion and prunes. Boil until almost cooked. (About 1 hour)

Add potatoes, cabbage and squash to emat mixture.

Meanwhile, Fry chopped onion, carrots, bell pepper, beets, and basil in oil in a large frying pan over high heat until soft. Then add tomato paste, salt and sugar. Fry 2-3 minutes.

When potatoes are almost cooked, add fried mixture to pot.

Boil over medium-low heat for 5-10 minutes.

Remove prunes. Add minced garlic, parsley, salt and pepper.

Remove from heat and serve.