The beans are picked, washed and soaked in boiling water. Cover the pot with a lid and let the beans soak for 3 hours.
After this time, strain the water (which has turned yellow in the meantime) and boil the beans twice in a row with hot water.
While the beans are boiling, prepare the other ingredients.
Lightly fry the sausages, in the pan in which the food will be cooked, over low heat and in enough oil.
Peel an onion, wash it, cut it into small pieces and fry it in a saucepan with sausages.
Wash the peppers, clean the stalks and seeds, cut them into small pieces and fry them, with the onion and sausages, over low heat.
Wash the tomatoes, remove the seeds, cut them into cubes and fry with: onions, peppers and sausages.
Peel the roots (carrots, parsley and celery), wash, cut and sauté over low heat with the other vegetables and sausages. When the vegetables have softened, add 500 ml of water and let the food boil over low heat until all the ingredients are in, and the beans are ready.
Choose the dill, wash it, peel it and cut it into small pieces.
After the beans have been boiled, in two waters (necessarily hot, so as not to harden), strain them and add them to the pan with the vegetables and sausages. Add hot water, if needed, and let the food boil for another 10 minutes, then season with: salt, pepper and dill and turn off the heat on the stove.
The food is served with assorted pickles.