For the broth I take possible edge 800 grams - great necroshade bone and 300-400 grams of meat. My meat, wipe with a cloth. Leeks mine, cut off the leaves from the white parts, if necessary, cleaned from the sand, cut along with washed in running water. In broth put salt, pepper and cumin. Nothing more.

The broth always cook in a pressure cooker - 40 minutes, and a great clear broth is ready. Meat pour two liters of water, give a boil and polarlite one minute, the primary broth is drained. The pressure cooker, rinse the foam, wipe. Again lay the meat in a pressure cooker, put leeks, salt, pepper, cumin, pour two liters of boiling water, close the lid and put on fire. When the piston will show the pressure in the cooker, switch the fire to low and whip for 40 minutes. After the time remove the pressure cooker from the heat, give the pressure to drop, opening the lid - there's a broth, transparent, fragrant, rich.

While cooking the broth and cleaning my vegetables. Trial and error brought us to the perfect proportion of vegetables. Namely potatoes and carrots should be about the same amount, slightly less than kohlrabi, and celery in two times less kohlrabi. For example: 400g - 400g - 300g-150g.

Potatoes and carrots cut cubes of approximately 1 cm.

Also cut the celery and kohlrabi.

From the finished soup take out the meat, put in a bowl, and the soup is poured into 4хлитровую the pan through a sieve. Leeks, cumin and pepper thrown away, they the role already played. Put in a saucepan with the broth, chopped vegetables, put on fire and boil since simmer on low heat for 10 minutes until the vegetables are tender. Turn off the fire and give the soup to stand for 5 minutes. Meanwhile, separate the meat from the bones and dismantled into pieces, add to soup. Can be fed.