The ribs are tied in an appropriate form with white thread, bones are placed in white cheesecloth, cleaned leeks tied together with celery, tomatoes are cut two halves, clovescheto be pinned in onions and parsley tied together by the roots. Meat and offal are covered with 1.5 liters of cold water and cook on very low heat. Harvest the gray foam and white foam left in the broth. Add vegetables, roots relationship, salt and boil on low heat sandwiching court around 3:00. Add bones and liver and boil for another half hour. Remove fat broth is strained through a strainer, into which is placed moistened gauze, and if necessary doosolyava. Broth served with cooked pasta, rice or fried morsels of white bread, which can be prepared one day in advance to better absorb all the fat. Bone marrow can be brushed on toast. Leeks and carrots cut into cubes and served separately to the soup.