Bone broth

1 serving


Bone broth is boiled when they want to cook a second dish from the pulp (cutlets, goulash, etc. ). In order for the bones to be better and more quickly digested, they need to be chopped. Washed and chopped bones are placed in a saucepan, poured with cold water and put to cook. Bone broth is boiled in the same way as meat. To give the broth the best taste, you should put the peeled roots and onions in it an hour before the end of cooking. The finished broth is strained. The broth is tastier if prepared from pelvic bones, hind legs, mascara and from the joint heads of tubular bones, but they must be chopped before cooking so as to open the bone tissue. Costal, vertebral and scapular bones are less suitable for broth. It is recommended to use bone broth not as an independent dish, but to prepare dressing soups.