Categories: German, Soups

Ingredients

• 2 lbs. beef bones with marrow
• 1 onion, whole
• 2 carrots chopped
• 2 celery chopped
• 2 Tbsp. apple cider vinegar
• 1 bunch parsley, chopped
• 6 c. water or beef broth

Directions

1. Put bones into the water or broth and add water until the bones are just covered.

2. Add apple vinegar

3. Cook the bones at low temperature for several hours

4. Cut vegetables and add to the broth, along with the herbs, 1 hour before the bones are done.

5. Pour broth through sieve in to a separate pot and skim off the fat.

6. Scoop bone marrow from the bones and spread on toast. Serve the toast with the hot soup.

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