The meat is cut into pieces and boil in salted water until almost become ready to eat potatoes peeled and cut into cubes, carrots cut into rings. In a large pot confused drained water from meat, potatoes, carrots, and dried porcini paprikasha (pre-soaked for 1 hour in cold water), put spices and salt in quantities of personal taste. Then filled gyuvechetata, pour half of the broth from cooking the meat and cook until the potatoes are soft. Finally their clicks an egg on top and dopichat until it is firm. Instead of several small pots can be used one large.