Broth of bones
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Contents
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ingredients
500 g veal bones 1,5 liters water 3 pcs whole black pepper 3 pcs whole allspice 1 pcs onion 1 to taste salt
procedure
1.
Cover the bones with cold water, add black and allspice, whole onion, salt and quickly bring to a boil.
2.
Once the soup starts to boil, reduce the heat, cover and simmer slowly for about 2 hours. Add cold water as needed to bring the soup up to the original amount.
3.
Strain the broth and let stand. After it has partially cooled, skim off the fat deposited on the surface with a spoon.
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