Peasant soup

1 serving


Rinse the beef bones and chop into small pieces. Cold water bay, put on fire. Rinse and put the meat there, cook for about an hour and a half. After boiling, remove the foam and some of the fat, placing it in a separate dish, so that it can then be used to toast the onions and roots that the soup is seasoned with. When the stock is ready, strain it and put it back on fire. Diced carrots, parsley, fry the onions with the addition of tomato and put in the broth simultaneously with diced cabbage. When the soup boils, add the diced potatoes. Soup readiness is determined by potatoes. Bay leaf, pepper, greens, salt are added to taste. Served with sour cream and fresh greens