The meat is put in a saucepan with 2 liters of cold water and boil. Formed foam is removed and leave on low heat for 1 hour. Make more cold water. Add sliced ​​carrots, cabbage strips and salt. The fire intensifies and after the soup boil, add the diced potatoes. Onions, parsley root, turnips and tomatoes finely and sauté in the butter. This mixture is poured into the pan and boil the soup over low heat for 30 minutes. 5 minutes before the dish is taken away from the heat, add pepper, salt and bay leaf. Serve with cream, soft bread and pirozhki.