Briefly blanch (scald) the beef bones in hot water, rinse with cold water and place in about 3 liters of cold water. (This allows the flavors to cook out well).
Bring to a boil and skim from time to time to remove the turbidity.
Add the beef as well as the liver and simmer everything for a total of about 2 1/2 hours at moderate heat. After some time, remove the fat by skimming, add the spices and lightly salt the soup.
About 45 minutes before the end of the cooking time, add root vegetables, onion, leek and parsley stalks.
Finally, strain the soup through a coarse linen cloth.
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