Rinse the meat and cut into large pieces. Boil in one and a half liters of water. Skim in between. Cook at low temperature for 40 minutes. Cut peeled onions and garlic cloves into cubes. Add washed onions, garlic, long grain rice and paradeis pulp to the clear soup. Season with salt, pepper and coriander.
Lightly simmer everything at low temperature for another 20 min.
Remove the bones. Sprinkle the soup with chopped parsley.
Per person about 848 joules/205 calories
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