Wash meat and bones under running water.  Place in a large pot or pressure cooker.  Add peeled carrots, parsley roots and celeriac, washed leek, unpeeled garlic cloves and onion.  (Onion peels give the soup a rich colour)  Add spices and salt.  Cover with about 2.5 liters of water.  In the pressure cooker the soup is ready in an hour.  In a normal pot the soup should simmer 2-3 hours until the meat is tender.  The broth is slowly reduced, which enhances the taste.  Pour the broth through a sieve into another pot.  Cook noodles or cream of wheat dumplings in the soup about 10 minutes.  Flavour and serve hot.  Can be served with peperoni.

The meat can be served as an entrée with garlic sauce or horseradish sauce and boiled potatoes.  Other entrées which can be served with soup vegetables are the popular Viennese "Tafelspitz" or the famous French "pot au feu".