Boil the beef in about 2 l of water for about 2 1/2 hours. In the meantime, peel the rutabaga and the potatoes and cut into 1 cm cubes. Peel the parsley root as well and cut it into 5 mm small cubes.
Remove the soup meat and set aside. Add the rutabaga, potatoes and parsley root to the boiling broth and cook on low heat for about 30 min.
Add the beef broth (about 4 cubes) as well. Cut the beef into cubes, separate from the fat and add to the soup. Chop the parsley and stir into the soup just before serving.