Finely chop onions, tomatoes and peppers. Grate the carrots and parsley or cut them into cubes and boil them in boiling water. The meat given by the machine is well kneaded and mixed with bread, rice, egg, salt and pepper. Make small meatballs that are rounded in the palm with a wet hand and put to boil in the soup, over low heat. Add the boiling borsch separately. Sprinkle the larch, let it boil for another 2-3 minutes.
Serve with sour cream.