Double strength broth

1 serving


Rinse the beef, put the fat side on the bottom of the pan, add 3-4 tablespoons of water, add the onions washed and cut into small pieces, carrots, roots and a bunch of greens. Wash the chicken, gut, separate the meat from the bones, chop the bones, put it to the beef. Use chicken meat partly for guzzling, partly for cooking second courses. Cover the pan with a lid, put on a small heat and, stirring, fry the meat slightly, adding a little water if necessary. When the beef is covered with a shiny film, pour in the broth water and, covered with a lid, let boil over a high heat three times, removing the foam each time. Then put the washed peas, or mushrooms, chopped into slices of rutabaga or turnip, 1, 5tsp salt and simmer for 2-3 hours.
1. 5 hours before the end of cooking, stir heavily into the boiling broth, introduce a guy and continue to cook. After an hour, when the guy is folded, remove it on a wet napkin and strain the broth through it. Add it to taste, boil again, bring to readiness and serve with finely chopped dill, croutons or yeast pies.