Meat, chopped onions, parsley, egg, rice, breadcrumbs, spices and salt to taste Prepare the stuffing, which is wrapped in the belly. Wind up tight roll and tied with thread. Chopped roots and allspice are flooded with water and boil. Add the roll and boil half an hour on low heat, then remove, release of thread and cut into slices. Cooked roots rubbing and return to the strained broth, add the wine, tomato puree and salt to taste. Boil the sauce, thicken with fuzzy flour in cold water and boil for 5-6 minutes. When serving slices roll are covered with the resulting sauce and topped with mashed potatoes and sprinkle with melted butter. Separately prepared optional crushed garlic with salt in vinegar and crushed chili pepper with savory.