The butter melts and in it fry the diced meat and onions, stirring constantly, until the meat is lightly browned . Make up 2 liters of water and boil on low heat. After 30 minutes add the bulgur. Big bulgur boil almost 1 hour and little - 10 minutes. Then put diced carrots, finely chopped chervil and parsley half. Add salt, sprinkle with pepper, add bouillon cube and boil for another 20 minutes. The finished soup is served hot, sprinkled with remaining parsley.