Meat broth

1 serving


For the broth, any meat of the first or second grade is taken. The meat is washed, best of all under a stream of cold water, put in a saucepan (stones are chopped in several places) and poured with cold water. The pan is covered and placed on a high heat so that the water boils faster, and then the heating is adjusted so that there is no violent boiling. The foam appearing when boiling is removed with a spoon, and the fat floating to the surface is recommended to be removed and used to toast onions and roots; if the fat is not removed, then from long-term exposure to heat it will decompose - this will give the broth a salty taste. Salt is added 1 -
1. 5 hours after the start of cooking. When the meat is ready, you need to remove it from the broth and put it in other dishes, and strain the broth. Meat broth can be cooked with roots. In this case, after the foam is removed from it, peeled and washed carrots, parsley, and onions are placed in the broth.