Beef broth II

Beef meat cooked in sufficient water along with root Vegetable Recipes, strained soup supplemented and pieces of meat and Vegetable Recipes cooked separately in lightly salted water.

Ingredients:

500 g of prime beef (brisket, rib …) 500 g of beef bones 5 pcs of allspice balls 1 pcs onions 1 pc parsley root 1 pc carrots 1/4 pc celery tubers 1/2 pc leek 3 l water + water to simmer Vegetable Recipes – soup liners carrots, celery and frozen peas for the finished soup salt

Procedure:

1. Place the washed meat in a large pot, add all the other ingredients (scrape the Vegetable Recipes, leave them whole, do not peel the onions, just wash them), add about 3 litres of water and bring to the boil
2. Once the soup starts to boil, remove the heat source and let it bubble, during cooking, especially at the beginning, collect the foam to have a clear broth
3. Cook for about 4 hours until the meat is soft, then strain the soup through a fine sieve or cloth
4. The meat can be used for further processing, for example for dill sauce, part of it can be chopped into the broth
5. I throw out the Vegetable Recipes from the broth and use fresh ones: I chop the carrots and celery finely and put them to boil in salted water to bite, add a cup of frozen peas, drain and add to the broth, which I add salt to taste.

Recommendation:

We can add noodles or liver or other dumplings.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová