Sweet Anna
Senior Member
Ingredients
Half a kilogram of beef with bone: sternum, welts or patches
Half a chicken
3 medium-sized carrots
2 medium-sized parsley
1 onion
large bay leaf
2 allspice berries
4 black peppercorns
salt
freshly ground black pepper
parsley for sprinkling
Method
Half a kilogram of beef with bone: sternum, welts or patches
Half a chicken
3 medium-sized carrots
2 medium-sized parsley
1 onion
large bay leaf
2 allspice berries
4 black peppercorns
salt
freshly ground black pepper
parsley for sprinkling
Method
- Wash the beef and hen thoroughly, pour in a pot with 2 liters of cold water, add spices and cook for about 1.5 hours, it has a low heat - the brew should only "blink".
- While cooking with a slotted spoon, collect scum.
- Peel the onions and fry over the gas, so that all of the outside is burnt. I peel carrots, parsley, wash and cut into quarters, add to the broth. I wash time and put it in a pot.
- Salt the soup and cook 30 minutes for the softness of the vegetables.
- Before serving, remove leeks and onions from the broth. On the plates sprinkle with parsley and freshly ground pepper.
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