The meat is cut into pieces and boil on low heat in water or soup. In fat sauté until soft onions, celery and carrots, finely chopped. Add flour and red pepper, slightly fried and discharged to nearly boiled meat. Soup and add salt dovaryava with potatoes, tomatoes and spinach, chopped. After removing it from the fire are added separately boiled with vinegar and sugar beet, grated and chopped parsley. Borsch is served with slices of boiled egg and an appropriate proportion of yogurt or sour cream.