Summary

Ingredients

• 500 g beef, from the hip
• 4 bones (beef bones)
• 1 bunch soup greens
• 1 ½ liters water
• salt
• pepper

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Instructions

1. The evening before, water the bones and change the water more often so that the blood draws out of the bones. The next day, bring the bones, meat, chopped soup greens (carrots, celery, leek) to the boil with the water and simmer for a good 2-3 hours. (I always use a pressure cooker, it cuts the cooking time by half).
2. Remove the bones and meat from the clear broth that has been created and season with salt and pepper. Finally, sprinkle finely weighed parsley into the soup and season again with pepper if necessary.
3. I use this soup as the basis for marrow dumpling soup.