Ingredients: 500 g beef bones 4 potatoes (300 g) 2 carrots (100 g) 2 bulb onions (100 g) 50 g parsley root 100 g lard 150 g pickled cucumbers 50 g flour 300 g pickle-juice 200 g sour cream 50 g parsley Cooking Boil the beef bones. Peel and dice potatoes. Then filter the broth and add the cut potatoes. Heat the lard and fry carrots, onions and parsley. Add the ingredients to the soup. Next place cut pickled cucumbers in the saucepan. Nap the soup with sautéed flour...