Rinse the ribs thoroughly, peel one onion and cut it into slices. Put the bay leaves, ribs, peppercorns and onion slices in a saucepan, fill with enough water, bring to the boil and simmer on low heat for about half an hour. In the meantime, peel the Teltow turnips and cut them into quarters lengthwise, peel the potatoes and cut them into 1 cm cubes, peel the remaining onions as well and cut them into slices. In a casserole with clarified butter, sauté the onion slices, then add the turnips, sprinkle with sugar and roast until lightly browned. Extinguish with about 1 liter of ribs broth, add the potatoes and simmer on low heat for about 15 minutes. Remove the meat from the bones and dice it. Add the meat cubes to the stew and season with pepper, salt, sugar and marjoram. Sprinkle with parsley just before serving.
Tip: Instead of clarified butter, you can also use butter in most cases.
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