Soup "The Butcher"

pork on the bone

50 g fat

1 beets (large)

2-3 potatoes

1 carrots

2 bulbs

2 garlic cloves

greens

spices, salt

Meat 1 onion, put in a saucepan and fill with cold water. After boiling, turn down the heat and cook over medium heat for 2-3 hours. Beets, carrots and potatoes, cut into cubes and discharged into the broth. The fat melted on a hot pan. Onions and garlic are finely chop and fry in fat until Golden brown, discharged into the broth. Soup parched on low heat for 20 minutes. Salt, add spices (to taste). Turn off and sprinkle with fresh chopped parsley. Allow to infuse for 15 minutes.