Soup with dumplings

250-300 g bones

1 l water

1 carrot

1 onion or leek

1/2 parsley root

a piece of celery

3 pea allspice or herbs

400 g 300 ravioli

herbs, salt

Bones cover with cold water, bring to a boil, remove the foam. Simmer for 2-3 hours (depending on the type of bone) broth. Roots cut into cubes and put into the boiling broth. After 10-15 minutes in boiling broth barely lower dumplings and continue to cook until they float. To stay clear soup, dumplings can be boiled separately in salted water and then lowered into the finished soup. Liberally sprinkle with finely chopped greens soup.