Beetroot with tops

We start cooking beetroot with meat. We take beef with a bone (the soup will turn out richer), wash the meat well, pour water in a saucepan and start cooking. After the broth boils, and a dark foam appears on the surface, strain the broth through a strainer and put it back to cook over low heat, add salt. The meat can be immediately cut into small pieces.
Potatoes, carrots and beets are washed, cleaned. Potatoes are cut into strips, beets are also cut into strips, but very thin, so that it cooks faster, carrots are cut into small cubes. If desired, beets and carrots can be simply grated, it does not affect the taste, it just turns out more beautiful with straws. If you want beetroot to be more nutritious, you can add some cereals, pearl barley goes well with beef, and it is very satisfying.
Peel and finely chop the onion.
Heat the vegetable oil in a frying pan, add the onion, stir, add the chopped carrots and beets, stir and fry for about 10 minutes. Then add a little water and simmer over medium heat for about 15 minutes. When the vegetables are slightly steamed, the water evaporates, the roast is ready.
In a saucepan with meat, add potatoes, vegetable frying, black pepper, bay leaf. Cook for about 25 minutes. Then add the washed and finely chopped beet tops. Cook for about 7 more minutes on low heat. Then turn off the heat, let the soup stand under a closed lid for about 20 minutes. We serve it optionally with sour cream and croutons.
Bon appetit!