Meat broth i

1 serving


Prepared bones are poured with cold water and boiled in the usual way. Into the strained hot broth one introduces a guise of meat with salt passed through the meat grinder, mixes well and brings to a boil. Then one adds onions and roots cooked without fat and cooks at low boiling for an hour and a half, removing foam and fat. The finished broth is allowed to stand for 15 - 20 minutes, strained and brought to a boil again. At the end of cooking, the broth can be flavored with parsley greens, dill.