Meat wash, put in a bowl slow cooker, pour water, set mode "Soup" for 1 hour. When boils, remove the foam, add peeled carrots,onions, parsley branches.
Or, as usual, cook on a stove on a small fire for 1 hour.
Clean the zucchini and eggplant, cut into cubes,
in a frying pan pour oil, quickly fry vegetables on high heat for 2-3 minutes.
Peel and chop the onion.
Also peel carrots and beets, grate on a coarse grater. Fry in a heated pan for 2-3 minutes, sprinkle with vinegar, add tomato paste and half a ladle of broth, simmer for 3 minutes. Sprinkle with chopped garlic. Remove from heat.
To get the meat from the broth and slice. Strain the broth.
In pots decompose meat, peeled and diced potatoes, roast, eggplant and zucchini, Bay leaf, allspice. Pour the broth.
Put in a cold oven and simmer 2 - 3 hours at 100 degrees.
When serving, add chopped garlic and herbs to the borscht.