Wash and dry all the vegetables. Peel the onion and cut it in half. Cut the leek in half. Peel the carrots, parsnip, and celery root and cut them into smaller pieces.

Place all the vegetables and the cleaned meat in a medium-sized pot. Fill with cold water to cover the contents of the pot (a few centimeters above). Season to taste with salt. Cook for about 1 hour on low heat. After the indicated time, add fresh or dried parsley. Continue cooking for another 30 minutes. Then taste and re-season with salt to taste. Stir.

Serve on a plate.