Add 2.5 liters of water to the pot, add beef (350 gr.) on the bone, Bring the broth to a boil, remove the foam, add salt to taste, cook the meat until ready. Then remove the meat from the pan, remove the bones, cut into pieces, and set aside.
Cut the potatoes (2 PCs.) into cubes. Add the potatoes to the broth where the meat was previously boiled. Reduce the heat and cook the potatoes until Al dente.
While the potatoes are cooking, chop the carrots (1 PC.) on a grater with a large cross-section.
Chop onion (1 PC.) into half rings.
Add 2 tablespoons of vegetable oil to the pan, add 1 tablespoon of melted butter.
Saute the onions and carrots until light Golden brown. Remove the skin from the tomato (1 PC) and pour boiling water over it. Cut the tomato into cubes / slices. Next, add 1 tablespoon of tomato paste to the pan, add 2-3 tablespoons of broth, add sugar (1 teaspoon), add spices (1 teaspoon), add red hot pepper, add ground black pepper to taste. Spicy vegetable mixture to stew on a slow fire for several minutes. This usually takes 5-7 minutes.
While the vegetables are stewing, wash the canned red beans (1 ban.) to remove the preservative-filling.
Add the beans to the broth with the potatoes. Next, add the sliced meat, the ready-made stewed vegetable mixture-frying, add the Bay leaf (1 PC.), adjust the salt to taste and cook the soup until the potatoes are ready. Then remove the soup from the heat and let it stand for 10-15 minutes.
Ready soup pour on plates, add sour cream and fresh herbs if desired.