White broth
Description
The soup is easy and quick to prepare. Making a white broth is quite simple, though it takes time. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Rinse the meat, place it in a pot, cover with cold water, and put on the heat without covering with a lid. Bring to a boil and skim off the foam.
- 3
Step 3
Prepare a spice sachet with pepper, cloves, thyme, bay leaf, and parsley.
- 4
Step 4
Tie it into a knot with a long tail using a string.
- 5
Step 5
Place the sachet into the broth, leaving the tail outside, and simmer for about 1.5 hours over the lowest heat with the lid slightly ajar.
- 6
Step 6
Prepare the vegetables: onion, carrot, celery, cut into large pieces.
- 7
Step 7
After 1.5 hours of boiling the broth, add the vegetables and continue cooking until the meat is done.
- 8
Step 8
The broth should simmer well and become clear. Check for doneness by seeing how the meat starts to separate from the bones and becomes tender. Add salt. Remove the meat, strain the broth; the vegetables have done their job, imparting flavor and aroma to the broth, so they can simply be discarded.
- 9
Step 9
Slightly cool the meat, remove the bones.
- 10
Step 10
Cut the boiled meat into pieces.
- 11
Step 11
For serving the broth, chop the herbs, and boil quail or chicken eggs—it's exactly how our family likes it.
- 12
Step 12
Serve the broth with boiled eggs cut in half, add boiled meat and herbs. The broth will be aromatic, delicious, and very nutritious.