2 1/2 lbs. beef
3 1/2 lbs. bones with marrow
2 1/3 c. soup vegetables
3/4 c. celery
1/2 c. kohlrabe
3/4 c. savory cabbage
1/2 c. onion
Garlic to taste
2 tbsp. tomato paste
2 qts. water
Salt, black pepper, ginger, a bunch of chives and soup noodles

Boil the well washed meat and bones in 2 quarts of water. Remove the grey foam, otherwise the soup will not be clear.

Once it starts to boil, reduce heat and simmer the soup for one hour. After an hour add the soup vegetables and spices. Add the tomato paste. It will impart a nice color to the soup.

When the meat is cooked, remove the bones and the meat to a platter. Let the soup settle, then carefully remove grease. Cook soup noodles in salted water.

At serving time place a slice of meat in the soup plate, two slices of bone marrow on the meat, some of the cooked noodles and soup vegetables then carefully add the soup. Sprinkle with chopped chives, toasted bread and prepared horseradish sauce should accompany the soup.