1. make bones and meat in 3 l boiling hot water 1-2 min. Remove and rinse well. Clean, peel and coarsely chop carrots and celery. Clean, rinse and coarsely chop leek. Brown onion, cut side down, in a frying pan without fat.
2. bring meat to boil in a saucepan with 3 l cold water. Turn down to low temperature and simmer for 2-2 1/2 hours. Lift off rising turbidity with skimmer. After 1 hour, add soup vegetables, marck bones, onion, peppercorns and lovage.
Remove the cooked meat from the pot and keep warm. Pour the clear soup through a fine sieve, let it boil again and season with salt. Add the vegetables from the sieve to the soup again. Cut chives into fine rolls.
Cut meat diagonally to the grain into narrow slices and arrange in a saucepan or soup tureen with the vegetables and marrow bones in the clear soup until very hot. Bring to the table sprinkled with chives.
Marrow bones: If you don’t want to use marrow bones, have the butcher cut a few roast beef bones into pieces and cook them with the meat.
Our tip: Fresh chives are much more aromatic than dried ones!