All vegetables thoroughly wash. Eggplant cut into large cubes and pour salt. Leave for 10-15 minutes, and then merge the formed juice, thus removing the bitterness. Zucchini (young), no cleaning, just cutting off the ends, cut them in large cubes. Peel the turnip and cut into cubes. In a heavy-bottomed pot or cauldron pour a little oil, put the zucchini, turnips and eggplant and simmer for 10-15 minutes. In a pan saute the chopped onion, carrot, grated on a coarse grater. Pour tomatoes for 3 minutes with boiling water, then immerse them in cold water and remove the skins. Tomatoes cut into cubes and add to the pan with the onions and carrots. Parboil all together.

In a pan with zucchini, eggplant and turnip, put the browned vegetables. The cut parsley greens. Add related in the beam stems and roots of the parsley to the pot. Add salt to taste. Bring the vegetables under a lid until tender, then extracted a bunch of parsley.

At the very end add sugar to taste (it will give the dish a bole delicate taste), chopped coriander, dill, parsley and chopped garlic. Give the dish to cool completely. Notice that the cabbage, paprika and potatoes and water I do not add. Prefer separately apply hot boiled potatoes with dill, garlic and butter. Bon appetit.