Cut the meat into pieces as large as a matchbox. Peel the skin of the tomatoes and cut them in halves. Wash the other vegetables and cut them into large pieces.
Put the meat in a saucepan with 8 cups (2 liters) of cold water on the fire and leave it on high heat to boil. After 2-3 minutes, first remove the bloody and frothy water, wash the meat and pour new water in.
Put it to boil again, and if new foam comes, remove it with a spoon. Add salt, flavored with the veggie mix. After about 20 minutes add the carrots and celery, and after another 15 minutes- the potatoes and tomatoes.
Leave the dish to simmer on low heat about 30 minutes making sure all products are cooked well, if necessary, add a little salt.
Remove the soup from the fire, forging it with red wine. When serving, sprinkle it with chopped herbs.