Cookery Art - Shchi (cabbage soup) with apples

Prepare broth. Cut the bones and wash them with cold water. It is desirable to fry calf and pig bones in the oven. Put them into a pan, add cold water, cover the pan and make the water boil. After that take off the scum with a skimmer and boil for 2-3 hours on a small fire. It is necessary to remove the fat, which comes to the surface, from time to time leaving only a very thin film, which will help to preserve the aromatic compounds of the broth. 1.5 hours before the broth is ready put the meat into the pan. When the broth boils again, add salt, carrot, onion and other aromatic roots, baked beforehand. It is necessary to cook the broth on a small fire, taking off the fat and the scum now and then. When the broth is ready, it is to be filtered. Shred the cabbage, slice the potatoes, the carrot and the tomatoes, cut the onions into semi-rings. Then put into the boiling broth: first cabbage, then potatoes. 10 minutes before the soup is ready add tomatoes and stewed onion and carrot. 3-5 minutes before the end of cooking add slices of apples without the peels and the seeds, pepper, a bay leaf, salt.