First, prepare the broth. You can take any meat - pork, beef, duck, goose, chicken, turkey. The main condition is that it must be with a bone.
I had a pork rib with bone and cartilage. Put the meat in a saucepan, add water, onion in the husk, peeled carrots and bring to a boil. Remove the foam, reduce the heat to a minimum, add a pinch of salt and cook the broth for an hour and a half with barely noticeable bubbling. Then take out the meat, strain the broth, discard the vegetables.
Vegetables for broth are not specified in the ingredients, you can not add them if you do not want. But do not overdo it with salt, it is better not to salt it.