Cut in half the chopped cleaned beetroot, pour 1/4 cup (50 ml) of water, add bread crusts and allowed 3-4 days to ferment. The meat is placed in hot salted water and boil. When almost tender, add diced vegetables spices rest of red beets and boil until soft. Remove the meat, cut into cubes, add yeast and chopped meat to the soup. Boil a little removed from heat, add cream and serve.