Meat-bone broth
Description
A hearty first course. Broth is an indispensable dish in my home. I can serve it for lunch or dinner with croutons or cheese sandwiches; I freeze it and later use it to prepare soups, sauces, and dressings for various dishes. But this time, I cooked the broth specifically for lunch for my family. The broth turned out excellent—clear and beautiful. You can add potatoes, bell peppers, and other vegetables while cooking, but I prefer it this way, focusing on accompaniments—toast with soft cheese, fresh vegetables, and sometimes sausages.
Instructions
- 1
Step 1
Prepare the necessary ingredients. My meat and bones are frozen. Pour water into a 5-liter pot and place it on the heat.
- 2
Step 2
Place the meat and bones in a pot, cover with a lid, and bring to a boil as quickly as possible.
- 3
Step 3
Let it boil for a bit, and you'll see quite a lot of dark foam appearing on the surface. It's impossible to remove all the foam completely, so you need to drain the water, rinse the meat and bones, as well as the pot in which they were cooked, return the meat and bones to the pot, pour in fresh water again, and place it back on the heat.
- 4
Step 4
As you can see, the water in the pot is now much cleaner. Cook the broth for 1 hour.
- 5
Step 5
Meanwhile, peel the onion and cut it into 4 parts, and slice the carrot into rounds.
- 6
Step 6
An hour after boiling, add carrots, onion, a whole garlic clove, a bay leaf to the pot, and season with salt and pepper.
- 7
Step 7
Simmer the broth for another 30-50 minutes, covered, over low heat. Taste for salt at the end of cooking.
- 8
Step 8
The broth is ready!