Place meat in 4 quarts of cold water and bring slowly to a boil. Skim top until clear. Add bouquet garni and simmer for 1-1/2 hours. Remove bouquet garni. Season with salt and pepper to taste. Add celery, carrots, leeks, and onions. Simmer for 15 minutes Add egg noodles and simmer for 10 minutes. Serve the soup with vegetables and noodles in a large soup plate. Then serve the meat separately, accompanied by a sauce of sour cream and horseradish combined, and the pickled green tomatoes.
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