beef shin 1 kilogram
celery 50 grams
parsley 5-6 sprigs
onion 1 head
Garlic 2-3 cloves
allspice 2-3 pea
bay leaves 1-2 pieces
salt to taste



Meat wash, cut into pieces of medium size, put in a saucepan, pour 2.5 liters of water, bring it to a boil. The fire reduced so that the continued weak boiling.


The purified water is put onion whole, washed celery root with greens. Cook without a lid when boiling barely noticeable to the broth remained clear, periodically removing the foam, 40 to 50 minutes. Add broth bay leaf, allspice, 1 peeled garlic clove completely and continue cooking until then, until the meat starts to separate from the bone . The finished meat is removed, separated from the bone broth. Parsley washed, cut into small pieces. The remaining crushed garlic with salt. Serve the soup hot in the following way: in a bowl put slices of meat, pour their soup, sprinkle with parsley. In the center of a plate put a small amount of crushed garlic.

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