Beef soup

• 1/2 kg beef with bone
• 1½ l water
• salt
• 2 peppercorns
• 1/2 medium sized onion
• 1/2 small carrot
• 1/4 celeriac
• 1/2 parsley
• 20 g butter
• parsley or chives

Cut bones and meat into smaller pieces, rinse, and cover with salted water with pepper added. Bring to boil, and when the broth begins to form foam mix it with wooden spoon. Boil slowly for 2-3 hours till meat is tender. Strain soup, add sliced onion and diced vegetables fried in butter or margarine and boil till tender. If you want the soup to be golden brown, fry slices of onion on one side, then chop it and add to soup. Strain and reserve the meat for other use. Thicken soup with semolina, rice, noodles or other garnishes.