Rinse the meat under cold running water. Boil salted water and pour in the meat. Peel a third of the onions, lard with cloves, add to the meat with peppercorns and bay leaf spice, boil and cook for about 3 hours.
Take the meat out of the clear soup, remove from the bone, cut into small pieces, keep warm. Pour the clear soup through a sieve and measure out the indicated mass.
Peel the remaining onions, dice finely. Melt the butter and sauté the onion cubes in it. Heat the wheat flour in it, stirring, until it is light yellow. Pour in beef broth, whisk, making sure there are no lumps, let it bubble up and make about 10 minutes. Add the meat and heat for a short time. Season with pepper, vinegar and sugar.
Serve with pickled cucumbers and boiled potatoes.
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