Put the meat with the coarsely chopped celery, leek, carrots, onions and spices with cold water. (Water to 2 cm above the insert).
Slowly bring to a boil and simmer for 5 hours. Skim off the turbidity and fat from time to time.
After the cooking time, strain the soup, taste, fill into glasses and refrigerate.
Stir the crème fraîche with lime juice, salt and pepper until smooth and pour onto the jellied essence form. Top with caviar.
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Tip: Always use aromatic spices to enhance your dishes!
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