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Hashlama soup
1 serving
Cut the meat into pieces, put in a saucepan, pour water so that it covers the meat, close with a lid and put to cook. Add roots (remove them by the end of cooking), Salt the soup 5 minutes before the meat is ready. Before serving, add well-ground garlic and finely chopped greens to the serving pieces of meat in each plate and pour a small amount of stock.
Cut the meat into pieces, put in a saucepan, pour water so that it covers the meat, close with a lid and put to cook. Add roots (remove them by the end of cooking), Salt the soup 5 minutes before the meat is ready. Before serving, add well-ground garlic and finely chopped greens to the serving pieces of meat in each plate and pour a small amount of stock.
veal - 1 kg, celery root - 2 pcs., parsley root - 2 pcs., celery - 2 pcs., garlic to taste, parsley greens to taste, salt to taste
