Belorussian borscht

300 g of ham bones
200 g of beef
60 g of sausages
2 beets
5 potatoes
1 carrot
1 root of parsley
1 onion
2 tablespoons of tomato puree
20 g of lard
1 tablespoon of flour
2 teaspoons of 3 per cent vinegar
4 teaspoons of sour cream
spices, salt

Put ham bones cut into pieces and beef meat in the pan with cold water and make it boil. Take the scum off with the skimmer and keep boil on a small fire. Half an hour before the broth is ready, put into it peeled and washed carrot, onion, celery. When the broth is ready, filter it. Stew raw carrot cut into straw, parsley, onion with lard, add tomato puree and keep in a small fire for about 10 minutes. Put potatoes, cut into cubes, boiled beet cut into straw, onion and roots stewed with tomato puree and diluted with the broth into the boiling broth and wait until it is ready. Enrich the borscht with sugar and vinegar. Cut meat and sausages into pieces and put them in the borscht.