Dice the meat into small chunks (about 1")

Wash well and place in a large pot; cover in cold water.

Bring to a boil, then turn the heat to low and simmer for about 1 hr 30 minutes (check to see if the meat is tender enough; if not continue simmering for an extra hour)

Regularly clean the scum that the meat forms at the top of the soup and the walls of the pot.

Meanwhile cut the vegetables into small cubes.

Grill or roast the bell peppers if you like the soup to get a smoky taste

After simmering the meat for1 hr 30 minutes (check the tenderness first), add the vegetables, except for zucchini, tomatoes and bell peppers. Cook for 10 minutes.

Then add zucchini, tomatoes and peppers. Cook for more 10 minutes.

Beat the eggs and add to the simmering soup. Cook 3 more minutes.

This step is optional - add the borscht and cook everything for 2 more minutes (if you don't have borscht you can sour the soup with lemon juice; but don't add lemon juice at this point but rather do it when serving the soup).

Add salt and pepper to taste.

Turn the heat off and add chopped lovage. Cover with a lid for 10 minutes.

This soup is best served with sour cream or yogurt and hot chili peppers.