Carrots and apples are grated and stew in the broth. Drained, mixed with chopped hard-boiled eggs and bread crumbs, sprinkle with a pinch of salt and pepper and mix thoroughly. The meat is cut across the eight pieces that are crushed, scatter with salt and pepper and wrap rolls with prepared stuffing. The rolls are tied tightly with thick thread, rolled in flour and fry in heated oil until brown. Remove to a warm plate, release of thread and scatter with a little broth. In the remaining oil is diluted tomato paste. Boil the sauce, add salt and pour the side of the roulades (roulades can stew a few minutes in the sauce).