Meat Soup

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

2 liters cold water
2 marrow bones
1 onion (s), unpeeled, cut one (with cloves)
1 clove garlic
1 tablespoon salt
600 g beef, (boiled meat)
600 g veetables (carrots, celery, leek, cabbae)
4 tablespoon parsley, chopped smooth

Instructions

Put cold water in a high pan.
Add the cut onion, clove of garlic and the vegetables cut into large pieces and slowly bring to the boil. Season with salt and add the meat (the whole piece).
Cover and cook gently on a low heat. Cooking time approx. 2 hours
Rinse the marrowbones and cook for the last 10 minutes.
Before serving, cut the meat into small pieces across the grain and return it to the soup.
Sprinkle the chopped parsley on top.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.