Boil the ox meat in cold water. If you want to have particularly clear soup, please pour off the first cooking water from the meat and put it on another time with cold water. Heat gently together with the bones. Cook down over medium heat for 2 to 2 1/2 hours. This is how your soup gets a nice color: Put the cut side of the onion on a stovetop or possibly frying pan without oil to turn black, add to the clear soup. About 40 min before the end of the cooking time add the cleaned and washed soup vegetables. Pour the soup through a sieve so that nothing can cloud its clarity. Season with salt and a hint of nutmeg. Sprinkle with parsley.
Our tip: Use young, tender carrots!