Important at the beginning: the soup should never boil in a boiling state, but always simmer! Otherwise too much foam could form and the soup will not clear.
Bring the soup meat and the leg slice to simmer in a large saucepan with 2 liters of well-salted water. In the meantime, put the nicest piece of carrot, leek and possibly cauliflower from the soup greens, clean the rest and cut into large pieces. Halve the two small onions and fry them brown on all sides in a saucepan with a little hot oil.
Then put all the vegetables together with a bay leaf and a few black peppercorns in the pot, cover and let simmer for at least 2 hours.
As soon as the meat is really soft, remove it and set aside. Pour the soup through a sieve into a bowl and return to the saucepan. If everything went well, you should now have a clear broth with a few eyes of fat, skim off too much fat if necessary.
While the broth continues to simmer, remove bones, fat and tendons from the meat, cut into pieces and return to the broth. Peel the soup greens, cut into slices (pluck the cauliflower and remove the stalk if necessary) and also add to the pot.
The soup is ready after 20-30 minutes, when the vegetables have the desired bite.
Ten minutes beforehand I added two handfuls of letter noodles, of course you can also use marrowballs or egg sticks, or just leave it as it is.
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