Húsleves (Hungarian meat broth)

Instructions

1. Place the meat and bones in a large stockpot, cover with cold water and bring to a gentle simmer, skimming carefully.
2. Add the whole unpeeled onions, the peppercorns and the bay leaf, then simmer gently for 1 hour 30 minutes.
3. Peel and chunk the carrots, parsnip and celeriac, then add them to the broth with the whole tomato and the pepper.
4. Continue cooking for 45 minutes, skimming from time to time to keep the broth clear.
5. Remove the meat, vegetables and bones, then strain the broth through a fine sieve.
6. Bring the broth back to the boil, cook the pasta in it for 8 to 10 minutes, then season with salt.
7. Serve the broth very hot with the pasta, shredded meat and a few slices of carrot, flavoured with chopped parsley.