Rinse bones and cook in salted water with heart, bay leaf spice and peppercorns. Cut beet, turnip, celery and onion into slices, stew in fat until soft, add paradeis pulp and pour bone broth. Put it on the fire and when it starts to boil, add diced pork heart, potatoes and cabbage. Before serving, stir with sour cream, sprinkle the surface with finely chopped parsley.
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