Simple Beef Soup

Cut a piece of lean ox meat from the leg into pieces, chop the bones, wash and boil together with a meat pot filled with cold water (1 l per 280 grams of meat) and.

Remove the foam, lower the temperature and add cold water with a ladle so that more foam rises to the top. The more foam that is taken off, the purer the soup will be and the longer it will stay good.

Now, when the meat is skimmed, salt the soup a little, add leeks, celery, turnips and parsnip roots, as well as half a head of savoy cabbage and a few fried onions, which will give the beef soup a nice color.

After a few hours, remove the saucepan from the heat and let it stand quietly for a quarter of an hour, until the fat has collected on the surface and can be easily removed.

Strain the clear soup through a clean-washed, odorless napkin, transfer to a container, and place in a cool, airy place until ready to use.

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