Roast the cubed meats in butter. When the meat dries up, chop the finely chopped onions and garlic into small pieces, add them to the roasted meats and fry for another 2-3 minutes. Add tomato paste, salt and pepper to the roasted ingredients and continue frying for a few more minutes. Add the last chopped vine leaves to the pot and fry for two more minutes, then add boiled beans and wheat and mix. Pour the broth into the pot and cook for half an hour on low heat and serve.