Broth bone — 1 l, beet — 150 g, a celery — 50 g, onion — 150 g, fat — 50 g, sugar — 10 g, parsley, fennel, salt, pepper.
Beet and small root of a celery to clear and cut pieces, to add the onions sliced fat and to extinguish to softness, then to salt, pepper, put sugar and to pour in bone broth. To bring soup to readiness and to fill with small cut parsley, fennel and so forth.
Tax with small toasts.
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