A round, salted and aged for 2-3 days, washed, and then posushava with a clean cloth and is passed on ten places with a sharp knife. In each section put a slice of salo, rolled in paprika, clove of garlic and grains of pepper. A round then let stand for 1 hour and fry in the oil until browned on all sides. Add about 1 cup hot water, peeled onion, scrape carrots and magdanozov root. Cover with a lid and stew 2-3 hours on low heat until soft.