How to cook it:

1. Wash the meat. Take a 5-7-quart pot. Put the meat inside and pour in enough cold water to cover it.

2. Put the pot on medium heat and get the water to a boil. Once it starts heating up, keep removing the foam from the future broth. After the water boils, decrease the temperature. The entire boiling process should take about 3.5 to 4 hours. The meat should be easily pierced with a knife.

3. 1 hour before the meat is done, put peeled onion in the water, and add parsley and carrots. Put the whole carrots inside: you will cut them later for decoration.

4. 30 minutes later, take the carrots out of the broth together with the parsley and the onion. Add a bay leaf and some pepper. Add salt if needed.

5. Put the boiled meat into a big bowl of cold water and remove the skin. Let the meat cool down.

6. Cut the garlic and add it to the broth.

7. Strain the broth in a cheesecloth. Add the gelatine and heat it until it dissolves. Keep stirring the broth. If you’re using a different type of gelatine, follow the instructions on the package.

8. Cut the meat into thin slices. Also, cut the eggs and the carrots. If you want, you can cut out different shapes of carrots, like stars or flowers.

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