Some bones with the rests of the meat. Chicken, rabbit, turkey, or calf. 20 ounces will be enough.
2 medium-sized cleaned onions,
3 pieces of parsley
4 carrots
1/2 medium sized kohlrabi
1 slice of root celery, one inch thick
1 small leek
Peas (if it is season)
2-3 pieces of young onions with leaves
1 cleaned, halved, red pepper
5-6 pieces of black pepper
3 pieces of new spice
2 ts salt
Of course, it can be done. In every good restaurant they do it without a bovril/bouillon. Just add enough vegetables, meats (and bones) and plenty of time (BROTH IS NOT A MINUTE) and you can make perfect broth at home.
Put the meat in the cold water and bring it to boil. As soon as we see that it starts boiling, we reduce the heat/flame and boil it slowly. (1st secret of the clear broth). The meat, when boiled, releases foam of proteins. We take this with spoon and throw it away. Now add pepper (black and new), salt and let it boil slowly for at least 2 hours. Add set of vegetables (except for the leaves and peas) and slowly boil for another hour and a half. Add peas and leaves and boil for 15-20 minutes. Let it rest for some time (30minutes) out of heat/flame. Well done. Bon Appetit! :)