RICH CHICKEN SOUP FOR THE SOUL AND BODY -

Wash the beef ribs and or marrow bone, place them in a large pot, cover with cold water, add salt, and set on the hob.
2 pieces Short beef ribs, 1 Beef marrow bone, 3-4 litre Water, 1 tsp Salt
Keep the heat high for the first 10 minutes to bring the water up to temperature. Then reduce the heat to about half. Once the soup starts to simmer, turn the heat down low (around 1–2, depending on your hob).
As the bones cook, a greyish froth (foam) will rise to the surface. Skim it off carefully and discard it. This keeps the soup clean and clear.
Cut off the onion roots and remove the outer skin if needed, then wash well.
Peel and wash the remaining vegetables and keep them in a bowl of water so they don’t dry out.
3 Carrots, 1/4 Celeriac, 1 small Kholrabi, 1 Parsnip, 2 cm Fresh ginger, 1 medium Brown onion, 10 pieces Brussels sprouts
After about 1 hour, add the chicken, vegetables, onion, ginger (don’t omit it), salt, and pepper.
If using Brussels sprouts or Savoy cabbage, add them only during the last hour of cooking.
1 kg Chicken carcasses, chicken wings, thigh bones, or even the whole chicken, 1 tsp Whole black pepper
Let the soup simmer gently for around 3 hours. Do not let it boil vigorously, as this will affect both the clarity and the flavour.
Once done, strain the soup through a fine colander, removing the vegetables, meat, and bones.
Serve the soup with some of the vegetables and good-quality egg noodles or tagliatelle.

RICH CHICKEN SOUP FOR THE SOUL AND BODY