The main thing, as Grandma says, is to buy the right meat.
It should be thin sirloin on the bone, half a kilo. The meat, of course, should not be frozen; preferably from the market. Boil it for an hour and a half; once it comes to a boil, skim off the foam (the guarantee that the broth will turn out clear). Once boiled, take it apart, leaving only meat in the soup, without bones or sinews.
Add potatoes, carrots, cabbage, and celery root (leaves will also do, but the root is better).
Of course, I planned to make this with pictures and everything. But it keeps being postponed and postponed; so let it at least be like this.