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Ingredients:


4 pound beef neck including bones
2 crated carrots
1 crated celery root
1 crated parsley root
1 chopped pickled red pepper
½ cup rice
8 cups water
1 tbsp salt
1 cup chopped celery leaves
Juice from one lemon


Directions:


In a large pot bring to boil the beef, the water and the salt
Cook in low heat for 3 hours
Cool down in refrigerator until solid fat floats on top (it may take a few hours)
Remove the solid fat
Remove the beef and set aside
Bring the broth to boil
Add the carrot, the crated roots and bring to boil again
Lower heat and cook 10 minutes
Add the rice and cook about 10 minutes until rice is soft
Add the pickled pepper, the lemon juice and the beef, bring to boil and turn off heat
Add the chopped celery, wait 5 minutes and serve



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