Rinse the meat and bones, add water and make a clear soup.
Clean the vegetables, rinse, cut into sticks (dice the onions), fry in goose fat, bind with the paradeis pulp and add to the boiling, strained clear soup. Cut the potatoes into cubes and add them. Cook the vegetables until soft, adding boiling water to the evaporating clear soup.
Add the juice of one lemon, crushed sugar, garlic, salt and freshly ground pepper to taste.