Soup Stock - cooking recipe

Ingredients

3 lb. brisket
shinbones or other soup meat and bone
1 Tbsp. salt
3 qt. cold water
2 c. or more chopped vegetables
3/4 c. tomatoes
1/2 green pepper
2 Tbsp. chopped parsley

Preparation

Sprinkle salt on meat.
Let stand 1 hour.
Add water; bring to boiling point.
Simmer the soup, covered, 3 hours.
Add chopped vegetables, tomatoes and green pepper and cook 1 hour longer. Strain the soup; chill it.
Remove the fat and reheat the soup. Add more seasoning, if required.
Serve the soup with chopped parsley.