Put the veal breasts into a suitable container, pour 6 cups of hot water over them and add salt. Add the parsley root and boil on low heat, while constantly removing the foam.
Filter the broth, debone the meat and cut it into coarse chunks. To the hot broth, add the roundly sliced carrots and celery, and 10 minutes after they come to a boil, add the diced potatoes, the tomatoes cut into quarters and the deboned meat.
After boiling the potatoes, take the dish off the stove, add black pepper and salt if needed.
Upon serving, sprinkle it with finely chopped parsley.