I always take lean meat, cut it into small cubes. Put the meat in a saucepan (I have 3 liters), pour water (to cover the meat) and bring to a boil.
When the water boils, the meat foam rises, I throw the meat into a colander and rinse. At the same time, my pot.
And then pour the washed meat into a saucepan with fresh water, but not to the top. Thus, you do not need to remove the foam with a spoon, and the soup turns out more transparent.
Bring the water to a boil, reduce the heat, let the meat cook. Add the bay leaf and a sprig of rosemary to the pan.