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Soup broth

Cooking recipes / First course recipes / Broths

Pour the meat with a whole piece, crushed bones and roots with cold water, bring to a boil, carefully removing the foam. Cook on a minimum heat so that the surface of the broth barely trembles, 2-

2. 5 hours until the meat is ready. At the end of cooking, salt the broth, add pepper, sugar, herbs. Strain the ready-made broth.

meat and bone 310 g, carrots - 30 g, onions - 20 g, parsley greens - 20 g, sugar - 12 g, pepper to taste, salt to taste, greens to taste