How to cook
Cut the shank and bone with a saw. Wash and put it in a deep pot. Top it with cold water and heat it until rapidly boiling. Once it is boiling, start removing the foam and salt the meat. Finely chop the carrots, celery and onions and add them to the meat. Once the meat has softened, remove it and debone it.
Return it back to the pot and add the finely chopped cabbage and coarsely chopped potatoes. Add the black pepper grains and coarsely chopped tomatoes. Add the butter to the broth, in which you fried a little grated carrot, season and sprinkle it with plenty of finely chopped parsley.
Serve warm. Separately, serve a bowl of grated horseradish in vinegar and water in a ratio of 2/3 vinegar and 1/3 water.