Absolutely important for the correct preparation and the real taste is the use of finely marbled high ribs and marrow bones - the same taste cannot be achieved with a leg slice or flat rib with or without bones.
Wash the meat and bones and place in a large saucepan. Fill up with a good 4 liters of cold water - the meat and bones should be covered - and bring everything to a boil on a high level.
Turn the stove down to medium level.
Skim off the protein floating on the soup again and again - that takes a good 10 minutes.
Now add the halved onions with the skin, the salt and the lightly mashed peppercorns. Let the soup simmer for 90 minutes with the lid slightly open.
Wash the carrots, leek and celery root and cut into large pieces. Rinse the celery bulb greens well under running water. Add everything to the soup and simmer for another 20 minutes.
Remove the meat and bones as well as the soup vegetables. Throw away the bones and vegetables, use the meat for other purposes. Pour the soup through a fine sieve.
The result is a delicious, golden yellow, clear beef soup that can be further prepared according to your own taste or - this is how I do it - frozen in portions. I also use the ice cube tray and have fresh beef bouillon cubes on hand for vegetable recipes.
This basic beef soup can be frozen for at least 3 months.
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