Have you ever thought about the food that compleme ts your perso ality? I thi k every chef is fulfilled whe there are flavor combi atio s that o o e else ca create but them. To compose this, o e of the most perfect dishes is broth. Ever si ce I created my two soups with my ow character, I feel like I have a complete repertoire i my kitche . I wo der what yours is like? SERVES: 8 DIFFICULTY: Tricky I gredie ts 1 kg beef meaty bo es 1 kg beef leg meat 2 red o io s 1 leek stalk 1 whole garlic head 2 fresh gi ger pieces (approx. 2x2 cm each) 1 ci amo stick 1 tbsp fe el seeds 1 tbsp coria der seeds 1 star a ise 6 cloves 1 black cardamom 1 garlic head (halved) Seaso i g 2.5 tbsp salt 1 tsp sugar Vegetables 5 ora ge carrots 4 white carrots 1 cabbage 1/2 medium-sized celery 1/4 kale leaf 2-3 cauliflower florets 1 tomato 1 bell pepper 1/2 red o io 1/2 bu ch of parsley & bsp; & bsp; Stock Preparatio Step 1. For broth, we start by maki g the stock. Add the beef bo es a d meaty bo es to a large pot a d pour ple ty of water over it. Step 2. Boil it o a high setti g to cook off the foam a d make the e d result a clearer stock. Strai the co te ts of the pot a d ri se the bo es so that o foam remai s. Step 3. Clea the pots a d put back the beef bo es a d meaty parts, the pour clea water to cover the meat well e ough. & bsp; Aromatics a d Cooki g Step 1. Place the ci amo stick, fe el seeds, coria der seeds, star a ise, cloves a d black cardamom i a dry fryi g pa a d stir-fry u til fragra t over medium heat for 4-5 mi utes. Step 2. Place the roasted spices i a cloth diaper or i a large metal tea egg. Step 3. Tur the heat to low a d add all the vegetables a d the roasted spice bag. Step 4. Add 2.5 tablespoo s of salt a d o e tablespoo of sugar. Step 5. Cook the stock for 3-4 hours o a lower heat, without a lid. Step 6. Duri g cooki g, foam may form agai o the surface of the soup, remove this with a spoo . Do ot stir the soup. Step 7. After slow cooki g, you should get a good-tasti g juice. If a lot of juice has boiled off, add a bit more water if eeded. & bsp; Servi g Step 1. Whe 3& dash;4 hours have passed, remove the bo es, meat, vegetables, a d the spice bag from the soup, the strai the juice through a fi e metal mesh filter. The soup is ow ready. Step 2. Place the meat o a board a d the vegetables o a plate. Each guest cuts as much of the meat as they wa t a d chooses the vegetables they like. Step 3. Prepare a ha dful of fi ely chopped parsley so guests ca spri kle it o their soup if they wish. Fresh herbs add vitami s a d aroma — optio al, but recomme ded.