Cut the meat into large pieces. Pour cold water into the pan, put the meat, bring it to a boil over high heat, remove the foam, add a little salt and reduce the heat to low.
Peel the onion, cut into rings.
Peel the carrots, cut into rings.
Wash the tomatoes, cut into thick circles.
Put the onions in a pan with meat, after boiling the kurinpa shurpa, remove the foam again and add the carrots. Cook over low heat for about 1.5 hours.
Add whole potatoes and tomatoes. Cook for about 20 minutes, salt. Put the meat, carrots and potatoes from Shurpa-Kainatma on a large dish. Pour the broth on plates, pepper and serve.