So, take a piece of any meat (whether pork, beef, chicken), I had a pet chicken. Well it is my, fill with water, bring to a boil. First the water is drained, and the meat thoroughly washed. Then put the meat back into the pot, fill with water and put on fire. Bring to a boil, remove the fire small and cook as you usually cook the broth. The only thing I always remove the top film of fat on a photo of her still slightly visible (it is the yellow circles on the surface of our stock). Cooking time depends on your meat, because I have a pet chicken, it was cooked for a long time. Then add the broth, onion, carrots (you can grate or slice, it doesn't matter), salt, pepper, spices (all to your taste). And cook until tender.

Here is our broth is ready. Allow it to cool, strain through cheesecloth. Now we will need cups or jars (or whatever everyone has), I used the borax 0.5 or 1 litre. Meat separated from bones (if necessary), cut into small pieces, so do the same with the carrot if you need it. Into each Cup (jar) put some meat, carrots and fill to the top with broth.

Now a glass (jar) cover with cling film or foil and put in refrigerator for freezing.

That is, in principle, that's all. I usually before leaving to get a Cup and leave it out to thaw, and then, with the arrival in 15 minutes I prepared the soup. But it happens sometimes that I forget to take out of the fridge "magic Cup". Nothing terrible has happened. I just take it and drop the Cup for a few minutes in hot water (to our frozen soup behind the walls of the glass) and put in a pot, add water, and then it's all the same: cook the soup.