Clean vegetables, onion and leek, wash, cut into slices
or halve them lengthwise. Wash the bones in warm water. Put beef, small
chopped bones (the butcher can chop them for you) and diced liver into
cold water, add chopped vegetables, peppercorns, tomato, lovage, parsley
and a pinch of salt. Bring soup to a boil, reduce heat, cover and simmer
for 2-3 hours. Skim occasionally. Finally remove the fat from the soup
(pour some cold water into the soup). Then strain (with a small meshed
sieve or cheese cloth). To finish put some separately warmed up slices
of beef marrow into the soup. Strain with salt, wash chives, chop them
into small rolls and add them to the soup.
Tip: Put the meat into the poiling water, if you would like to eat the
meat and use the soup as a by-product. You get very strong beef stock,
if you put everything into cold water.