Homemade bullion is a great soup base. It makes the soup taste much better than the stock cube does. And it's very easy to make a soup - just take out the bullion from freezer, add some frozen vegetables, some meat (raw or smoked) and potatoes or pasta. After 5-10 minutes of work and about 30 minutes of waiting a tasty soup is ready.

The meat used to prepare the bullion can be later used for another meal, like Chicken in cream (not only chicken meat, but also pork ribs can be used in that meal). If it was chicken torso, there will be much less meat - but enough to make a soup (e. g. Chicken soup with beans and corn).

- water: about 4 litres
- meat (poultry legs / wings / torso or pork / beef ribs): 400 g
- parsley root: 2 medium
- carrot: 1 - 2 medium
- celeriac (root): 1 very small
- onion: 1 medium
- leek: 1 small
- garlic: 2-3 cloves
- salt, pepper, 2 bay leafs, 3 allspice berries, 3 black pepper corns, 2-3 parsley sprigs

1. Get the biggest pot and put there water.
2. Put there meat (in case of ribs chop them into smaller pieces).
3. Peel parsley, carrot and celeriac, remove dry leaves from leek and add them to the pot.
4. Peel onion and garlic and cut them into half. In case of gas cooker or grill available, keep onion halves in fire for few minutes until the outer layer starts getting brown. Put onion and garlic to the pot.
5. Boil it and skim off the foam.
6. Add all spices and reduce the heat.
7. After 1.5 - 2 hours the bullion is ready.

Take out the meat - it can be used in other meal.
Pour the liquid to small containers (e. g. 500 ml ice cream containers) and put them into freezer.