Belly soup

 Ingredients:

 2 kg beef belly (precooked or fresh)

 2 kg beef bones (beef legs or bone-in beef brisket)

 1 large onion, whole

 2 carrots, cut into rounds

 1 parsnip root, cut into rounds

 1 celery root, diced

 1 head of garlic

 2-3 bay leaves

 1 teaspoon peppercorns

 6 egg yolks

 600 g heavy cream (at least 30% fat)

 2-3 tablespoons of vinegar

 Salt to taste

 Instructions:

 Preparing the belly and bones:

 Wash the beef belly and bones well.  Put them in cold water with 50 ml of vinegar and a spoonful of salt and let them sit for an hour, changing the water three times.

 Place the beef bones in a large pot of cold water, add a tablespoon of salt, bay leaves, whole onion, carrots, parsnips, celery and peppercorns.  Simmer for 3-4 hours, until the bones are well cooked and the juices run clear.

 Belly preparation:

 Cut the belly into thin strips and add to the pot with the bones.  Boil for another 1-2 hours, until the belly is tender.

 Making the soup:

 In a large bowl, beat the egg yolks with the cream.  Gradually add a few ladles of hot soup to the cream and egg mixture, stirring constantly to prevent curdling.

 Pour the cream and egg mixture into the soup pot, stirring gently.

 Add the vinegar and crushed garlic, then let the soup simmer for a few more minutes.

 Service:

 Serve the belly soup hot, with chili and cream to taste.  It's a rich and flavorful soup, perfect for chilly days.