pan-fry the onion
Place an 8-Quart pot over high heat. Cut the onion in half. Fry the onion without fat in the pot on the cut surface until it blackens.
add the vegetables and water
Cut the rest of the vegetables into 2-cm (1-inch) chunks and add to the onion. Remove from the heat and pour in 3 liters (12 cups) of cold water.
add the meat and herbs
Wash the meat under cold running water, then add it to the pot filled with water. Add in herbs and spices and place over medium heat. Bring to a boil, then immediately lower the heat to a minimum. Partially cover with a lid, and cook for 3 hours. The soup shouldn't boil.TipUsing a spoon, remove the cooking foam from the soup once or twice while cooking.
When the soup cooks, strain it through a fine sieve and into a clean pot. Feel free to serve the soup with sliced meat, carrots, egg noodles, or grated egg pasta. If you don't plan to serve the soup immediately, cool it as soon as possible, and store it in the fridge. Before serving, reheat on the stove, but don't let it boil.