Chicken, beef bone, salt, roots and onions, which is stuck clovescheto placed in 1.5 liters of cold water and cook the products of very low heat for two hours. Remove chicken soup is cooled, remove all the fat and strain. Part of the meat and vegetables (except cabbage) cut into kubchentsa, returned to the soup and cook until the vegetables soften. Cabbage cut into small pieces, boiled separately, drain and put in the soup. The soup is served with chunks of white bread, fried in butter, and grated feta cheese.