Dalan (bones and fat of horse)

Instructions

1. Rinse the bones in cold water, then blanch them for 5 minutes in a pan of boiling water. Discard that water.
2. Put the bones back in a large pot with 2 litres of cold water and the coarse salt.
3. Bring to a boil, skim carefully, then lower the heat.
4. Add the fat cut into cubes, the onions and the carrots whole, and let it simmer, covered, for 2 hours 30 minutes.
5. Remove the vegetables and bones, strain the broth, then return it to the heat with the diced potatoes and turnip for 20 minutes.
6. Serve the broth very hot, with the potatoes, chives and a slice of bread.