For the best results use the freshest ingredients you can find and be patient when cooking the meat stock.
3 1/2 lbs Beef ribs, I use both beef back ribs and chuck short ribs
1 small Pork chop bonless cut into 1 inch pieces
1/2 cup (about 5 oz) Salami diced, I use Sopressata but any hard style will work
3 Onions coarsley chopped
2 Leeks cleaned and shredded
1 lb Carrots diced
2 Carrots coarsley chopped
1 Turnip diced
1 stalk Celery diced,
You will also need the center stalks of celery with leaves (the small light colored parts)
Seasonings and other items:
2 bags Bouquet Garni
You can use pre-made or make your own as follows:
about 1/4 to 1/2 teaspoon of each, Parsley, Thyme, Rosemary, sage, Oregano and one or two bay leaves. Place into a spice bag and tie. If you have fresh Herbs the just tie them together and omit the spice bag.
1 Quart Chicken Stock
2 Quarts Cold water add more if needed to cover the meat
Note: Always use cold water when adding it to the stock.
2 Tablespoons Butter
Salt and Pepper to taste
Prepare your vegetables as described and save the clean trimmings for the stock.
Trim and clean the leeks:
Start by cutting off almost all the root, you want to leave enough to hold the leek together then cut off the green part about one inch above where the green starts. shave off the last bit of green like you sharpen a pencil. slice lengthwise and hold under cold running water root side up rubbing with fingers to remove any dirt. cut into thin strips.
Dice carrots, turnip and celery stalk. cut onions into large pieces.
Melt butter in a large pot, add all of the onions, coarsley chopped carrots most of the leeks (save about 1/4 cup for the soup) and the clean trimmings.
Cook on medium low until vegetables are soft, add all of the chicken broth and simmer on low for 45 minuets or until all the vegetables are thoughly cooked. Let cool then strain keeping only the stock. cover and place in refrigerator.
Making the meat stock:
In a large pot add diced salami and cook for two to three minuets then add pork and cook until pork is browned. Add beef ribs and bouquet garni cover with cold water and cook for at least three hours on low. Be patient on this step and dont try to hurry the process you want all the goodness to come out slowly, if you need to add more water make sure it is cold. when done let it cool and strain, remove the ribs and strip the meat off the bones, use your fingers to squeeze the meat away from connective tissue. Cut into bite size pieces. keep only rib meat and stock.
Now combine both the stocks adding the beef and remaining vegetable, season with salt (about 2 teaspoons) and pepper to taste and return to med heat. Cook until vegetables are tender.
You can finish this soup with dash of hot sauce or just serve as is.