How to make: Put the diced celery and carrots into salt boiling water together with the finely cut cabbage and peppers.When soft, add the diced potatoes. Boil the diced beetroot. Stew the finely chopped onion until soft, then add the flower, paprika and grated tomatoes. Add the mixture to the boiling vegetables and boil for another half hour. Add the beetroot at the end. Thicken with an egg beaten in yogurt. Serve with finely chopped parsley and grated kashkval (yellow cheese).