Beef soup

Ingredients:

¾ pounds of knuckle
15 decagrams of salt (3 tablespoons)
3 quarts of water
5-8 peppercorns
2 cloves of garlic
root vegetable soup:
two medium carrots
stalks of parsley and celery
green part of leek
celery root
kohlrabi root
onion
cabbage leaf

Wash the meat.
Put it to boil in cold salted water.
Add root vegetables for soup.
Put on low heat and cook for another hour.
When soup is cooked, soup is strained.
In green for beef soup should be about 20 decagrams of root vegetables.
Add cauliflower, cabbage’s hard part, and we can also add potatoes.
Cooked meat can be served with a sauce.
Slice the carrots and add to the soup.
When vegetable is cooked, add noodles.
Cut the parsley into small pieces and sprinkle on the soup.