To prepare the meat the soup, we need the tail of a young bull. Chop it into 3 pieces and fill with cold water to get rid of excess blood. After 30-40 minutes, drain off water. Washed tail re-fill with water and drop the onion with the skin to produce a clear and not turbid broth, carrots and rhubarb. Cook to boiling at maximum power.

Peas-washed and soaked for 3-4 hours. The larger is, the faster it cooked.

Then cook the peas separately for 2 hours in salt water.

When the broth is boiling, remove the formed foam. Diminish the power plate to 1/3. After 1.5 hours of cooking, omit spices and salt. Take out meat from broth, separate from bone, finely chop. The filtered broth into another pot through a sieve.

Add boiled peas and meat cook for 10-15 minutes, before serving, decorate with greens.