This is my grandmother’s recipe, who always made veal soup. An important ingredient for veal bone soup is celery root, because of its taste. Put veal bones, one 1/2 kg, a piece of celery root, a cube for vegetable or beef soup, 2 to 3 carrots, one potato and one peeled onion in cold water, the longer it cooks.
Then take out the bones, if there is any meat on them, peel it, grind it and leave it aside. Take out the red onion, whole carrots, leave only one. Blend the remaining mixture (potatoes, one carrot, celery root) to make a thick soup, add some peeled plum tomatoes, boil, return the carrots and pieces of meat. Add some parsley, pepper and salt.
