I suggest that you make enough for two full meals.........but you can cut this recipe down,if you'd rather.
In a HUGE pot,place 8 meaty short ribs of beef, water almost to the top of the pot,one entire bunch of washed celery,with leaves, a bunch of parsley,five (you can always use more) large carrots cut thinly into rounds,two small peeled Spanish/yellow onions,a turnip if you care to,and three tablespoons of salt. Bring to a rapid boil and skim the muck off the top. This will take you a while. Just keep skimming that brownish/white gunk off the top until there is no more.
Place the lid on the pot,but allow for some steam to escape and simmer on THE lowest possible flame for a couple of hours.
Remove the celery and the parsley and the onions and simmer for another 1/2 hour. Let cool and place in the icbox overnight.
About 3/4 of an hour before you want to serve dinner. remove the yellow congealed fat,which has come to the top and hardened.Bring to a boil and then simmer for about 1/2 hour.
Serve the soup with some of the carrots slices. Then serve the meat and carrots with a baked potato and pickles and horseradish (either red or white)on the side.
It's easy,delicious,and cheap. ENJOY! :-)
You forgot to mention - save the yellow congealed fat and use as a butter substitute on dark rye or pumpernickle. Better than Schmaltz!