Wash the meat and/or the bones, add to boiling, lightly-salted water, bring back to a boil, take the foam off using a "Schaumlöffel" (a spoon with slots), add cleaned vegetables (carrot, parsley root, celery root, purree, onion) and let boil for 2 to 3 hours, medium heat. The soup does not become clear when you have a rapid boil all the time.

You have to decide whether you want to make a clear soup or a meat soup.

For a clear soup, add the [whole] meat into the boiling water. The protein on the meat surface becomes white and makes a protective crust, and this way the meat become very tender inside and juicy [but stays together].

For a meat soup, you have to set up the soup by putting the meat in cold water and bringing to a boil. [I suggest cutting into bite-sized pieces first.]

If you want the soup to be a dark broth, then you have to first roast the meat in pork lard, the bones and the vegetables as well, and then you add the water.

You can also take a half onion, put it [in a fry pan] on the stove top (the older stoves were built in) and brown the slice until the cut area of the onion is quite dark. This method makes the soup brown.

After 1 to 1.5 hours cooking time you can add spices, cauliflower in small chunks, and a few champignons.

For a clear soup, when the meat is done, remove it from the soup. You can scoop off the fat and then pour the beef stock / soup through a very fine sieve or, better yet, use a cloth.