Cut the bones into chunks and rinse them together with the meat. Pour the stock and boil, skim the foam that rises to the surface and add vegetables and seasoning ( 5 g black pepper has to be peppercorn and 3 l of water or stock). Use another pan to quickly saute finely grated carrots until they become dark and add them to the soup. Cook over low heat for 3 hours, remove from the heat, pour ...Read more
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