The perfect soup now that it’s dark and cold outside. Just perfect to make a large batch and then freeze up.

1.5 l of water
1 stock cube
600 grams of beef into small cubes
2 tsp salt
6 pcs of white pepper, whole
1 piece bay leaf
3 pieces of chopped carrots
1 piece chopped yellow onion
2 diced parsnips
black pepper, minced
1 diced parsley
Boil the water. Add the meat, salt, onion, peppercorns and bay leaf. Let the meat cook for about 1.5 hours or until it is tender. Remove the meat from the pan. Strain the broth. Peel the vegetables and cut them into slices. Add the vegetables in the broth and cook for 20 minutes. Season with salt and pepper. The soup may be advantageously prepared the day before.