Meat wash, put in a bowl multivarki, pour water, set mode "Soup" for 1 hour. When boiling, remove the foam, add the peeled carrots, onion, can of sprigs of parsley. Or, as usual, to cook on the stove on low heat for 1 hour.

Clean the zucchini and eggplant, cut into cubes, in a pan pour oil, quickly fry the vegetables on high heat for 2-3 minutes

Onions to clear, cut. Also, clean the carrots and beets grate on a coarse grater. Fry in heated pan for 2-3 minutes, drizzle with vinegar, add tomato paste and half a ladle of broth, simmer 3 minutes. Sprinkle with chopped garlic. Remove from the heat.

To get the meat from the broth and slice. Strain the broth. In a ramekin to put the meat, peeled and diced potatoes, onion, eggplant and zucchini, Bay leaf, allspice. Pour in the stock. Put in cold oven and simmer for 2 - 3 hours at a temperature of 100 degrees.

When serving, add to the soup chopped garlic and parsley.

In one of the cooking magazines before the Olympics in Sochi, there were a lot of recipes from Champions. I am very interested in borscht recipe from Svetlana Masterkova, this soup cooks her mother, and she lives in Siberia in the Krasnoyarsk region. I'm from Siberia, but where I come from, this soup is not cooked. So decided to try. Very interesting taste: thick, rich, velvety. I think I will cook this soup, but probably quite clean potatoes, I think the group won't notice loss of the fighter will still be very harmonious. This soup can be done in Post, without meat. Will be very good. Because the soup is not quite normal, instead of donuts, I was a Bread-dumplings "Тortellini di pane" sisters Foiling. It was very tasty.