Cut the meat into larger pieces. Wash and drain, put it in a pot, pour cold water and boil. When it boils add cleaned and diced beets. Where beet is tender add the chopped cabbage and remaining vegetables. When the vegetable is tender put the clean and cut into large cubes potatoes. Flour fry in a little sunflower oil to pinking and added borscht. Boil for another 10 minutes. The bread is cut into cubes, which are baked or fried and lightly seasoned with salt and pepper. Borscht bind with beaten eggs and limontozu, sprinkle with chopped parsley and served hot. In a separate vessel, put meat cubes and served as each puts optional.