Wash beef bones, chicken wings (these give a special aroma and ensure that the turbidity is reduced), veal bones, soup meat and boiled beef with cold water. Put all the ingredients for the stock in a saucepan (beef bones, chicken wings, veal bones, soup meat), fill up with cold water until everything is covered and lightly salt.
Put the boiled beef in the other saucepan and also cover with cold water, lightly salt. Heat both pots very slowly (level 5 of 9 levels). After about 45 minutes, the meat begins to cook. Now protein builds up again and again on the surface, which is skimmed off.
Halve the vegetable onion and roast in a non-fat frying pan.
After the boiled beef has boiled, the egg white has been skimmed off, add the roasted vegetable onions, peppercorns and curry leaves.
Now prepare the vegetables. Roughly dice the celery, cut the leek and carrots into rings and cut the potato into very small cubes.
Now add the potatoes and celery, after another 10 minutes the carrots. After 15 minutes add the leek, wait until it has boiled down a little and stir in ½ teaspoon meat extract.
Let everything simmer gently for 45 minutes.
Now remove the soup meat, bones, and chicken wings from the broth and reduce the broth.
Remove the boiled beef from the broth, remove the fat (we don`t like fatty meat) and cut into cubes. Put all the meat cubes in the saucepan in which the boiled beef was cooked. Also add the reduced stock from the other pot.
Reduce everything for about 30 minutes and add the sherry. Now serve the soup and enjoy. If necessary, the soup can be sprinkled with freshly grated Parmesan.
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