Put salt to 1 ½ l water, bring to the boil and add the meat. Skim thoroughly and add the olive oil and the onion. Boil for 35΄. Remove the onion, add the carrots and the celery and go on to simmer on low heat for 30΄until the vegetables are tender.
Next, add the stock cube and the trahana and simmer for a further 11΄-13΄ until the trahana cooks through. (If needed, pour in additional water along with the trahana). Season with salt and pepper and serve hot with rustic bread.