We portion the tail and put it in a large pot, add water and boil it for 30 minutes, removing all the foam that forms on the surface.
Add the parsley root, celery, celery and simmer for 15 minutes.
Then add the potatoes and cook for another 10 minutes until the potatoes are ready.
In parallel, in a large pan, heat the onion in the heated oil, add the carrots and cook for another 10 minutes under the lid on low heat, add a tablespoon of tomato paste, mix and leave for 2-3 minutes, add the cabbage, mix and cover. saute the vegetables like this for another 7 minutes on low heat.
Add the contents of the pan to the pot, add the bay leaf, mix, leave everything on the fire for another 5 minutes, then add the separately boiled borscht and the noodles. Let everything boil for another 5 minutes, add salt and pepper. Turn off the flame and let it rest before serving, 10 minutes.
Serve with larch and chopped dill.