beef broth soup

Posted by hakusaci on 17. 10. 2013 21:29  •   • 

Dish history

Good beef broth - is the pride of every cook. It is sweet, powerful, empowering. . . almost medicinal. This classic savory aims demands on time, but in the end we reward great taste and wonderful aroma


1 pc onion, chopped 1 stick celery 250 g parsley 2-3 sprig parsley chives 500 beef rib 1 tablespoon salt 1 sprig lovage 150 g carrots 5 balls of whole allspice 250 g celery 10 balls whole black pepper 1 clove garlic noodles 4 l water 2-3 pcs beef bones



Clean the vegetables . Meat and bone briefly rinse under running water. Put them in a pot with all the ingredients. Pour in cold water and slowly cook the lid about 2.5 hours from the time of boiling. In any case we will not let the soup simmer boiling , muddied by the .Lather need not be collected .

Beef soup let off about 10 minutes to get everything settled . Take out the boiled vegetables and cut . Then Soups Strain and place in a specially cooked noodles , chopped vegetables , diced cooked meat and frequently sprinkle with chopped parsley or chives. Liver dumplings are welcome. Beef soup from Grandma served warm .

Using thin bones , called Spike . Marrow are too fat and the soup is then very oily. Carrots are giving less than celery and parsley , because her soup sládne . The onion peel off the top just ugly skin , let the rest of the gold shells , color benefit soup. Depending on your taste you can also add other vegetables .

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