Beef soup

Cut the bones into chunks and rinse them together with the meat.

Pour the stock and boil, skim the foam that rises to the surface and add vegetables and seasoning ( 5 g black pepper has to be peppercorn and 3 l of water or stock).

Use another pan to quickly saute finely grated carrots until they become dark and add them to the soup.

Cook over low heat for 3 hours, remove from the heat, pour some cold water in it, set aside for 10 minutes and drain.

Other types of meat can be used to prepare the soup, even venison.