Beef Soup

• 2 lbs/1 kg marbled beef on bone
• 3 qts/3 l water
• 2 julienne carrots
• 1 julienne parsley root
• 1julienne celery root
• 1 sliced green pepper
• 2 onions (1cubed)
• ½ chopped cabbage
• 1 bay leaf
• 4 peeled and crashed tomatoes
• 1grated beet
• parsley
• sour cream or yogurt
• salt
• noodle or dumplings or rice

Set to boil the beef with the cold water. Let the pot uncovered until the liquid starts foaming. Remove this foam periodically with the slotted spoon until foaming stops. Add the bay leaf, one small onion and little salt. Cover the pot almost but not completely and let boil, at low temperature, for 2 hours or until the meat is soft. When it is ready, strain it into another pot. Put the ready meat aside to cool. Slice it.
Serve the sliced meat “I” with the broth and the desired accompaniment (noodles, dumplings, rice, etc.).
Or “II” add the vegetables to the strained soup and simmer until the vegetables are cooked. Add salt and chopped parsley, stir. Turn off the heat. Cover the pot and let rest for a few minutes. Put in a bowl a slice of meat, soup with vegetables and a spoon of sour cream or yogurt. Serve warm with country stile bread.