Rinse the piece of meat under the tap with cold water. Clean off excess fat and films. A bone chop in several places. Put the meat in a pot of cold water, close the lid and place on high heat. Bring to a boil. Make a smaller fire, do not let the broth boil. Foam remove with a slotted spoon. 10 minutes before readiness add Bay leaf, salt and black pepper.
An hour and a half the broth off, get the meat in a bowl, and sieve the broth. Separate the meat from bones and cut into pieces.
Remove the creased and dirty upper leaves of cabbage. Cut the cabbage into four pieces, remove the stalk. Shred cabbage in long, narrow strips. Put it in the strained broth and put on fire.
Peel the onions and carrots. Finely chop the onion and grate carrot on a coarse grater. Heat the vegetable oil in a frying pan. Put the oil, grated carrots, fry a few minutes so that the carrots made the juice. Add the onion. Continue to sauté vegetables until onions are transparent and the carrots soft. Avoid burning the onions or carrots.
Wash the potatoes, scrape or clean off his skin and dice it.
Rinse under water and clean the parsley root and celery root. Cut them into cubes.
Put in a pot of boiling broth and cabbage, the browned onions and carrots, sliced potatoes, parsley, celery and cooked meat. Cook for 15 minutes.
Tomatoes scald with boiling water and remove the thin skins. Finely chop and add to the soup five minutes before the end of cooking.