Ingredients for the recipe:

• 2.5-3 liters of water
• 800 grams of beef
• 1 onion
• 1 carrot
• 1/3 parsley root
• 4 black peppercorns
• Dill greens to taste
• Parsley greens to taste
• Salt to taste

Recipe: Wash the piece of meat thoroughly, put it in a pot with cold water, and place it over high heat. Bring to a boil, remove the foam, and reduce the heat. Simmer for 2.5-3 hours. Peel, wash, and dice the onion, carrot, and parsley root. Brown the vegetables in a dry frying pan and add them to the pot 30 minutes before the broth is done. Add the black peppercorns and salt. Remove the meat from the finished broth. Strain the broth and leave it covered for 10 minutes to infuse. While the broth is infusing, wash and finely chop the dill and parsley greens. Pour the infused broth into soup bowls, generously sprinkle with chopped greens, and serve. Homemade bread can be served separately.