Hew the brisket to large pieces, cut 1 onion in half and burn on an open fire. Put the brisket, 1 carrot and the burned onion in the pan, pour 2 liters of cold water and start heating. When the water boils, skim off the foam with a slotted spoon, reduce heat and cook for 30 minutes. Put a bay leaf for 10 minutes until done. Then remove the pan from fire, take out the meat, release it from bones and cut into cubes. Strain out the broth, pour into a clean pan and bring to the boil again. While broth is being cooked, prepare the vegetables: shred the cabbage, cut the potatoes into large cubes, cut the remaining carrots into sticks and finely chop the onions. Cut the tomatoes in half. Fry the onion under a medium heat until clear. Add the carrots and fry all together for another 3 minutes. Put the tomatoes in a frying pan, cook all together until the skin falls off the tomatoes; remove the skin and mash the tomatoes with a wooden spoon. Continue cooking for another 5 minutes, stirring. Remove from fire. Put cabbage and potatoes in the boiling broth. Cook until tender potatoes, 5-7 min. Add the fried vegetables, slacken the fire to a minimum. Continue cooking for 15 minutes. Mash garlic with 1 tbsp. salt and add to shchi for 5 minutes until done. Remove the ready-to-eat soup from fire, let it cool slightly. Season with salt and pepper to taste and sprinkle with finely chopped greens before serving.