Rinse the marrowbones with cold water and place them in a sufficiently large soup pot. Rinse the meat briefly and place on top. Cut 1 carrot lengthways into four parts, coarsely cut half of the celery, cut half a stick of leek lengthways and add these vegetables to the meat in the saucepan. Add allspice and peppercorns and half of the parsley. Halve the onions and roast them almost black on the hotplate lined with aluminum foil and also add them to the pot. Top up with water so that the meat is well covered and season with salt.
Bring to the boil on the highest heat and let it boil once. Skim off the foam, reduce the heat significantly and let it simmer gently below the boiling point for about 2 to 3 hours (depending on the size of the piece of meat).
About half an hour before the end of the cooking time, fish out the vegetables and grains with a slotted spoon and only then add the remaining vegetables, cut into bite-sized pieces, and let them cook.
Peel the horseradish stick and grate finely with the food processor. Whip the whipped cream a little more than half stiff, fold in the grated horseradish and add a little salt.
Mix the yoghurt with the chopped chives and season.
First you eat some of the broth with the vegetables and the bone marrow. Anything else you take with it fits as a soup insert: pasta, rice or fried potatoes (patties).
Then the meat is cut into thin slices (important: cut across the grain!) And served. With the horseradish and the chive sauce.
Boiled potatoes (the Viennese prefer fried potatoes) and spinach, savoy cabbage, etc. go well as side dishes.
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