Wash the meat, cut the meat from the bone. Put it in a pot, fill with water and cook. As soon as the water boils, skim off the scum with a slotted spoon or simple spoon. Cook over low heat for about 60-90 minutes.
Wash the parsley root, cut it into rings. Add it to the pot 1 hour after starting the broth boiling. Season with salt to your taste.
Soak the rice in cold water for 20 minutes, then rinse it.
Peel the onion, finely cut it. Heat the frying pan, add vegetable oil (about 2 tbsp.). Saute the onions until golden brown over low heat.
When the meat is done, cut it into small pieces. Then add to the onions. Simmer for about 5 minutes.
Then pour a few tablespoons of broth into the frying pan. Simmer for about 15 minutes.
Wash the tomatoes. Cut a cross in the bottom of each tomato. Fill a pot with water and bring to a boil. Dip the tomatoes in the boiling water for a minute. Then take out, pour with cold water and peel with a sharp knife. At the end finely cut and add to the frying pan. Simmer for a few minutes.
Add the rice and stewed vegetables to the broth. Season with spices.
Chop the garlic in any way (in a mortar, garlic press or with a knife). Wash the greens and finely cut it. Add all the chopped ingredients to the soup.
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