Remove the fat from the tail, cut into pieces, rinse, dry and fry on all sides in fat obtained from the melting of fat. The fried pieces are placed in a saucepan, pour in 2 liters of cold water, add salt, pepper and herbs, vazvaryava be. Remove the foam and boil on low heat about 2 and 1/2 hours. Fry diced vegetables until browned in fat left over from frying the queue, add to the meat and boil until soft. Larger pieces of tail served with vegetables such as self-dish and the smaller left in the soup. Sprinkle with chopped parsley.