Boiled Beef Soup (Govedja Supa)

Place pot roast with a marrow bone (ask butcher for this) in a large soup kettle. Place enough cold water to cover only. (Too much water makes a weak soup.) Bring it to a boil and skim off impurities. Add celery, roots and carrots.

Add a large yellow skinned unpeeled onion, peppercorns and salt. Lower heat and simmer very slowly (to keep your soup clear) for 2-1/2 hours or until meat is tender.

Strain the liquid and add dumplings or cooked noodles to the broth. Meat or vegetables are delicious served separately with horseradish or tomato sauce.