Wash the meat and pat dry with kitchen paper. Halve the onion and fry / roast on the cut surface in a pan without oil until golden brown. Peel the garlic cloves. Pour black peppercorns (1 tbsp) into a spice ball. Wash the parsley and shake dry. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 3 - 4 mm thick) with the knife. Peel, wash and cut the potatoes into small cubes. Clean the leek, cut in half lengthways, wash and cut into strips. Clean the celery, first cut into slices, then into strips and finally into small diamonds. Bring the water (3.5 liters) with salt (1 tbsp) to the boil, add the meat (550 g boiled beef), the onion halves, the garlic cloves, the bay leaves, the peppercorns and the parsley and simmer everything for about 2 hours at a medium temperature / let it cook. After about 90 minutes, remove the parsley and onion halves, clean, cut into small pieces and put back in the soup. Add the vegetables () and continue cooking until the end of the cooking time of approx. 2 hours. Finally, season with sweet soy sauce (1 tbsp), liquid Maggi seasoning (1 tbsp), clear instant broth with beef (1 tbsp) and coarse sea salt from the mill (4 big pinches). Finally fold in the finely chopped parsley and serve the soup hot.