Meat Soup

The meat as well as the bones are carefully washed and put on to boil in about 4 liters of cold water. Bring to a boil and add salt and pepper. Leave it to cook for 3 to 4 hours in an open pot. In the meantime, clean the soup vegetables, cut them into long pieces and add them to the soup. Onion and tomato puree are added and, after boiling again, cooked on low heat until the meat is soft. The soup is seasoned with ginger and nutmeg.

After boiling, the soup is passed through a sieve, and the soup garnish can be cooked in one third of the clear soup. It is even better if it is cooked in salted water. The meat is kept warm in a little soup until serving and only then cut.

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