Wash the meat and soup greens, place into a pot, pour the cold water, bring to a boil, remove the foam and cook for 90 minutes, Drain the broth, bone the meat and place into a soup. Mix eggs, flour, milk and salt, knead the dough, leave to rise for 15 minutes. Bake 8 pancakes in the melted butter, cut then into shreds. Chop the parsley. Pour the soup over pancakes, sprinkle with parsley and serve.