Wash all the soup vegetables and beets. Peel carrots, celeriac/celery, parsley roots and beets (use gloves!), cut into 3-4 cm / 1-½ inch pieces. Cut the leek in half, rinse thoroughly. Fire roast the onion on a gas burner or cut in half, put the cut-side down in a small pot, heat over high heat until it's dark in color.
Add all the vegetables into a large pot, add half an apple (with peel), peeled garlic cloves, pour in 2 quarts (8 cups or 2liters) cold water.
Cover with a lid and bring to a boil over very low heat, it should take about 20-30 minutes.
When the broth is boiling, add the peppercorns, bay leaves, allspice, clove, star anise and a teaspoon of salt. Simmer over a very low heat, covered, for about 2 hours.
Leave to cool, then put in the fridge overnight, don’t strain the vegetables!