Prepare the broth. It is a complex and long process. Because it is better to cook in large quantities. Enough for a few soups. Boil the bones, fill with cold water for 3 hours. Then remove the bones and put the meat in the broth. I have a pork loin. And together with the meat lay peeled beet. Cook for 1.5 hours. Salt. Meat and beets take out of the broth. We separate the meat from the bones and throw out the beet. She gave us everything we needed. Filter the broth and add the meat to the broth.
Shrink cabbage, cut potatoes into cubes. Put in the strained broth boiling first the potatoes. Boil the broth, add the cabbage.
Rub on a grater raw beets, carrots, onions cut into cubes. Prepare the tomatoes in their own juice.
In a frying pan with heated vegetable oil spread beets, add vinegar. After 1 min add the onions and carrots. All mix well. Add the honey and tomatoes. All mix well. 1 tablespoon of flour is diluted with broth (2 tablespoons), mix to avoid lumps and pour into the roast. Bring to a boil with continuous stirring and pour into our borscht. Serve with herbs and sour cream.