Beef Soup
1-1/2 pounds of good beef
1/2 pound beef bones
8-10 cups of cold water
1 tablespoon salt
1/4-1/2 pound beef liver, sliced into cubes (optional)
2 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, peeled and halved
1 tomato, halved
1 bay leaf
1 heaping teaspoon black peppercorns
1/4 teaspoon saffron (optional)
Short, fine soup noodles
Rinse the beef and bones, then put in a large pot and cover with 8-10 cups of cold water. Add salt. Bring to a boil at medium heat. Do not skim the brown foam - it will eventually sink and strengthen the broth. Reduce to low heat. Add liver and vegetables, and simmer for at least 2 hours. Add bay leaf, peppercorns and saffron, and cook for additional half an hour.
When the broth is cooked, pass it through a fine strainer.
When ready to serve, heat the broth to a full boil, then add noodles and cook until noodles are done.