Holstein Potato Soup, Homemade

Rinse the bones. Put them in a saucepan with the cold water and let them boil at low temperature. Add the beef, season the clear soup with salt and bring to the boil again as gently as possible. Half-cover the saucepan and simmer the meat and bones quietly over low heat for 1 hour. The clear soup should never bubble. Peel, rinse and chop the potatoes. Peel, rinse and slice the carrots. Clean, rinse and chop the celery. Clean the leek, cutting 3/4 of the greens into small pieces. Cut the leek into rings. Clean, rinse and dice the parsley root. Add the potatoes, vegetables, celery leaves and parsley to the clear soup. Simmer everything together on low heat for another 30 minutes. In the meantime, dice the bacon and fry it in a frying pan without fat. Remove the bones and the meat from the clear soup. Discard the bones and dice the meat. Roughly mash the vegetables with a potato masher and add the meat again. Add the bacon cubes together with marjoram and crem fraiche to the soup and season with salt and pepper. Toast the bread cubes in the bacon fat. Skin the garlic and crush it with a little salt. Add to the bread cubes form and sauté briefly in the fat. Add the bread cubes with the garlic and the bacon fat to the soup.

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