Cook the broth from the bones, discard the bones, and strain the broth.
Put chopped potatoes in the broth.
Chop the onion and parsley root, grate the carrots and fry in fat. At the end of frying, add chopped cucumbers.
Dilute the flour with brine and add to the vegetables, hold it on the fire for a while, then pour into a pot and pot.
Cook until the potatoes are ready, salt to taste and add sour cream, cook for another 5 minutes and turn it off.
Add chopped parsley.