Place the transverse rib in the cold water and lightly bubble (do not bubble!) for about 3 hours. Do not clarify and do not strain.
After half of the cooking time, add the cleaned vegetables, undivided. At the end of cooking time, place meat and vegetables in bite-sized pieces in pre-warmed plates, top with soup and serve with chives.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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