Boil the meat in 3 liters of water to full mode, add salt broth, subtract a little meat in the dish, strain the broth, add to it the diced potatoes. While boiled potatoes, chopped green thin strips with a length of 4.5 cm. Separately shredded carrots and red beets in large pieces grater, finely chopped onion. When the potatoes soften put the cabbage and carrots. Warming up 2-3 tablespoons sunflower oil in a deep pan. In heated oil fry the onion until golden first, then add red beets, chopped pepper and then another 5 minutes frying put tomato puree mixed into a little water or peeled and grated tomatoes, leave to choke for 6-10 minutes. During this time, put in the boiling soup chopped meat and spices - if we are in the cabbage soup is very soft - even after 5 minutes brewing put citric acid. Pour the contents of the pan into boiling broth and let it simmer on low heat for another 15 minutes. In the last five minutes put the chopped parsley. Serve with a spoonful of sour cream or yogurt in each bowl.