Meat Soup

Ingredients

• 1/2 pcs Chicken back
• 3 pcs Chicken wings
• 4 pcs Chicken neck
• 1 pcs Onion
• 4 pcs Carrot
• 2 pcs Parsley root
• 1/2 pcs Celery root
• 1/2 pcs Kohlrabi
• 1 pcs Button mushrooms
• 1 leaf Savoy cabbage
• 1/4 pcs Tomato
• 1/8 pcs Green pepper
• 1/2 bunch Parsley, fresh
• 1 1/2 clove Garlic
• 1/2 tsp Saffron
• 1 g Ginger root
• 1 1/2 tbsp Table salt
• 15 pcs Black peppercorns

Method

1. Prepare the meats for cooking by placing them in a pot and covering them with cold water. Fill the pot almost to the top, leaving just enough space for the vegetables to be added later. Start cooking on the lowest heat setting. If short on time, you can cook it on higher heat until the scum begins to form.
2. Wash the onions and cut them in half, leaving the skins on. Place the onions cut-side down in a pan and brown them.
3. Peel and wash the vegetables. Only add a small piece of kohlrabi and celery root to the soup, so it's a good idea to freeze the remaining parts for later use.
4. Keep an eye on the soup as it cooks, and once it starts foaming, skim the scum off with a sieve or strainer. Repeat this process several times to keep the broth clear.
5. Once the soup comes to a boil, add the prepared vegetables, salt, spices, and parsley. Continue cooking until the meat and vegetables are tender. Taste the soup, and adjust the seasoning if needed.
6. When the soup is done, remove the vegetables and meat with a slotted spoon. Strain the broth into a suitably sized container.