1.25 lb boneless and fatless beef
0.5 gallon water
1.25 lb potatoes
1.25 lb cabbage
0.25 lb carrots
2 tbsp ground parsley root
2 tbsp celery root
1 medium onion
1/3 lb pickles (or salt cucumbers, or cornichons)
0.25 gallon brine from pickled cucumbers
3 tbsp butter or margarine
Salt, pepper, bay leaves, sour cream on taste
Put meat in cold water, and boil. Remove the foam, and boil at low heating for 2-2.5 hours.
Cut the cabbage, roots, and onions into thin stripes, and the potatoes and cucumbers into medium cubes.
Put the cabbage in boiling water, and after 5 minutes, put the potatoes in and continue boiling.
Put 0.5 cup of broth into a small saucepan, put the cucumbers in the saucepan afterwards, and boil with low heating for 15 minutes.
Melt the butter on a skillet, and stir-fry the carrots, celery root, parsley root, and onions for 5-7 minutes.
Then, place everything from the skillet into the saucepan.
Place the simmered cucumbers from the small saucepan into the large saucepan.
Mix them all together, and bring to boil.
Boil the cucumber brine, and then sift into a large saucepan.
Add the bay leaves into the large saucepan. Cook for 10 more minutes.
Take out the meat, cut it into medium cubes, and put a portion into the soup bowls.
Pour the soup over the meat.
Add sour cream on taste, and serve.