How to make
Cut the meat into 2-3 medium sized pieces per serving. Pour cold water over them and boil until soft. Pour out the broth and strain it.
Distribute the pieces of meat into 3-4 clay pots and add the chopped vegetables and spices. Pour in the hot filtered broth, salt and boil everything on low heat.
Serve in the clay pots and sprinkle with finely chopped parsley.
