Boiled burvak

Place the burvak from the market in a large pot, pour boiling water, add parsley and celery roots, and simmer for one and a half to two hours on low heat.

Salt before removing from heat. Cut the meat into pieces, place on a plate, and serve with garlic water (one clove of crushed garlic per glass of water). It's best to eat burvak cold. The broth can be used to make soup.