1 - Step 1 Slice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned.

2 - Step 2 Put around 3 litres of water into a large saucepan.

3 - Add the root vegetables, leek, halves of onion, bay leaves, and peppercorns and bring to a boil.

4 - Add the washed meat and bones and, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 1⁄2 – 3 hours.

5 - Add more water as required and skim off any foam from the surface.

6 - Step 3 Season well with salt, but only after a good 2 hours.

7 - Step 4 Once the meat has softened, remove it from the pan and keep it warm in some of the liquid from the soup.

8 - Season the remainder of the soup again with salt to taste, and strain it (optional).

9 - Serve with semolina dumplings or "Frittaten" (sliced pancakes - a traditional Austrian soup garnish) and freshly chopped chives as a starter.

10 - Afterwards, slice the boiled beef by cutting on the bias and arrange it on pre-heated plates, or serve in the hot soup in a decorative soup tureen.

11 - Step 5 Serve with roast potatoes, a bread and horseradish mix, green beans in a dill sauce, or creamed spinach and chive sauce.

12 - If the root vegetables are to be served at the same time, cook some of them separately to be served al dente.