1 to 1 1/2 lb. beef bones
2 to 2 1/2 lb. beef (shin, plate or chuck)
2 1/2 qt. cold water
1 1/2 tsp. salt, or to taste
1 medium onion, peeled
4 whole cloves
6 green onions or 1 leek, cut into 1/2 inch slices
3 ribs celery, diced
1 white turnip, peeled and diced
3 lg. carrots, peeled and diced
1/2 tsp. ground white pepper, or to taste

Put beef bones, beef and cold water into a large soup pot. Cover and cook over high heat until water boils. Add salt and onion studded with cloves. Reduce heat to simmer; cook for 2 to 2 1/2 hours, or until meat is tender, skimming frequently. Carefully remove bones, meat and onion from broth. Discard bones and clove studded onion. (If using marrow bones, push out the marrow and add it to the broth.) Cover meat to keep it from drying out and set aside. Increase heat under soup pot and return broth to boiling. Add green onions, celery, turnip and carrots. Cover; bring to boil again. Reduce heat and simmer vegetables for 1 hour. Taste; add white pepper and if necessary, more salt. Cut meat into bite size pieces and add to soup. Simmer 5 minutes. Ladle soup into heated soup dishes. Serve with thinly sliced, whole grain, European style bread and unsalted butter. Makes 8 to 10 servings.