1 (2-3 lb.) rib roast or similar cut
2-3 pieces marrow or skinbones
2 qts. cold water
1/2 parsnip
1 green pepper
1 tomato
3-4 stalks, celery, diced
12 peppercorns
1 clove garlic
1 onion
Few sprigs parsley
1 carrot
Dash caraway seed
2 tbsp. shortening
1 tbsp. paprika
3-4 potatoes

Wash the meat and dry it. Cut the meat into 1-inch dice, dry them, and set aside. Dice the vegetables.

Put the bone remaining from the roast and the marrow or skinbones in a large soup kettle with the 2 quarts cold water, the peppercorns, garlic, onion, parsley, carrot, parsnip, green pepper, tomato, celery, salt and caraway seed. Bring to a boil and let simmer while you saute the diced meat in the shortening.

When the meat is brown, remove the pan from the heat and sprinkle with paprika. Remove the bones and vegetables from the kettle and strain the broth. Combine the meat, vegetables, and strained liquid. Simmer slowly for 1 1/2 hours, or until the meat is tender. While this cooks, peel and dice the potatoes. When the meat is almost tender, add the potatoes and cook for 20 minutes longer.

When everything is done, taste for seasoning and serve very hot in soup plates, accompanied by fresh rye bread.