Giblets are boiled until soft in 1.25 l lightly salted water. Shortly before the end of cooking add chopped roots for soup. The soup is seasoned with sauerkraut juice and allow to boil. Dill and

Giblets are placed in 1.2 liters of water, add salt and cook over low heat until tender. The fruits are covered with 500 ml water, add spices, a little sugar and boil until soft. Fruits and offal

Veal offal are cleared and washed repeatedly. Pour the reaction into cold water on the fire, boiled for 30 minutes and after cooling, finely chopped. Chopped onions fry in oil, add red pepper, tomato

Well cleaned tripe is flooded with water, add salt, 1 onion, which are pinned cloves, and boil for about two hours. Remove and leave to cool. Ham, salo and second onion cut into cubes, add chopped

Basic clean and repeatedly washed chitterlings and tripe Boil in salted water, drain and cut into thin strips. Vegetable also cut into strips and boil broth until tender. Then add chitterlings and

Clean and rinse peas soak in cold water and behaves as 10 hours and then water was made up to 1.5 l, was added pork leg and boil until the peas soft. At the end add chopped vegetables and sausages

Heads are cleaned and washed, then pour 6 cups cold water, add salt and cook on medium heat. Meat, brain and tongue are cut into small pieces and return to soup. Add spinach, chopped. In fat sauté

Tripe is poured boiling water for 2-3 minutes and immediately scraped with a sharp knife from the inside . Then is removed and the outer side, as the stained areas were washed or scraped off with a

In Boil salted water pre-washed chitterlings. Finely chopped and returned to the broth by adding the purified and washed rice. Chopped onion stew in the butter, sprinkle with paprika and pour in

Lamb intestines are washed thoroughly under running water or scalded with boiling water and finely chopped. Pour 5-6 cups hot water and cook on low heat. In fat stew finely chopped onions, sprinkle

The legs are cleaned, washed and add salt, pour 5-6 cups cold water and simmer with bay leaves, peppercorns and allspice. When cooked meat broth is strained and separate the meat from the bones and

Veal or beef legs izparlyat fire or over the flame of a spirit lamp and then milling hooves are cut in half and split. Wash well and put in the cooking vessel. Pig feet and ears also izparlyat, washed

Pig feet, ears and tail are washed well, put in a deep pan and pour 5-6 cups cold water. After boiling water add salt. Add coarsely chopped carrots and celery with onion and bay leaves. When the meat