Cooked slowly over a slow fire, with the addition of vegetables and spices, it will be aromatic and clear. The broth can be cooked using only beef (bridge, sponsor, rostbef, stripe) or chicken (short), but it will be the tastiest, when we combine both types of meat. On 6 we take portions 700 g of beef, 300g of poultry meat, a portion of Italian, 2-3 Dried mushrooms, 3-4 peppercorns, bay leaf, 2 allspice grains and 2,51 water.
The scum will sink to the bottom (we don't delete them, because in this way we deprive the soup of its nutritional value), if, after boiling, you sprinkle the surface of the broth with cold water.
The broth will get a nice color, when cooking, except the toasted onion, we'll add a small one, Color the peeled beetroot or the ready-made broth with caramel. We will get rid of fat in no time, dropping ice cubes into the hot soup for a moment; the fat will clot on them.
Recipe:
Pour cold water over the washed beef, salt and slowly bring to the boil. Cook for an hour, covered, over low heat, so that the fluid only blinks slightly”.
We add the chicken meat, cleaned and washed greens, Dried mushrooms, grains of black pepper and allspice, bay leaf. We cook the soup for the next hour.
Peel the onion, we wash. We grab it with tongs or stuff it on a fork and fire it over the gas. Add to the broth while cooking.
When the meat is tender, we take them out, Strain the broth, Season with salt and a pinch of sugar. Pour into plates or soup bowls.