Clear Beef Soup with Vegetables

Instructions

• 1
  Preheat the oven to 220 °C.
• 2
  Rinse the bones and meat thoroughly under cold running water and let them drain.
• 3
  Grease the beef ribs with oil on all sides, place them in a tray, and put them in the preheated oven for 15 minutes, turning them halfway through, until well browned. Remove them and quickly rinse under cold running water to remove excess burnt fat.
• 4
  Cut the carrots, parsnips, and celery into small cubes. Finely chop the onion.
• 5
  Wash the leek thoroughly, cut it lengthwise in halves, and then into thin slices.
• 6
  Place the browned meat and bones in a clean pot, pour in about 4 liters of cold water (or enough to cover them well), and bring to a boil. As soon as the water starts to boil, reduce the heat to minimum and remove the foam that forms on the surface with a skimmer.
• 7
  After no more foam forms, add the salt, thyme, allspice, peppercorns, and bay leaves.
• 8
  Simmer the soup uncovered, on the lowest possible heat, for 4 hours. Then add the prepared vegetables and simmer for another hour. Finally, strain the soup through a fine sieve.
• 9
  Boil the strained soup over medium heat until it reduces to approximately 3 liters, to intensify the flavor. Cool it as quickly as possible and remove the layer of fat formed on the surface.
• 10
  The soup can be stored in the refrigerator for a few days or frozen in portions for later use.
• 11
  Tip: For a more concentrated soup, you can boil the bones and meat for up to 5-6 hours. Never stir the soup during boiling to keep it clear. If you want a lighter version, cut the vegetables into larger pieces.