1 kg of beef (from breast, butt or fish)
1 bunch green (carrot, parsnips, parsley, celery)
1 small onion
3 grains of pepper, salt
Put the meat in a pot, pour cold water and cook.
One hour before the meal, put the cleaned greens in the soup, the onion head cut in half and baked on the stove, as well as a few peppercorns.
Cook the soup until the meat is completely soft, about 2 to 2.5 hours.
Cook the soup at a moderate temperature. Add salt towards the end, when the meat is almost soft.
The foam should not be removed from the surface of the soup, because this rejects the proteins that are on the surface of the soup during cooking, and they are also its most nutritious ingredient.
When the meat is cooked, remove the soup from the stove, and leave it to settle for a while. Then proceed carefully.
Different doughs can be cooked in drained soup: thin noodles, tarana, flakes or rice, liver or semolina dumplings.
1 teaspoon oil
60 g of semolina
Whisk solid snow of two egg whites, add oil, 2 egg yolks, semolina, very little salt. Unite everything.
Take a spoonful of the mixture and put it in the boiling soup that you strained before. Dip a teaspoon into the soup each time so that the dumplings do not stick to it.
Cook for a few minutes, then remove from the stove.
Cut the cooked meat into pieces, arrange it on a shallow plate, put boiled potatoes and other greens next to it. Serve the beef sauce separately.