Base for soup on bones

For cooking, we will need vegetables and the bones themselves. The pan should be chosen with a large volume so that the water is not poured to the brim and it is convenient to remove the foam.

1. So, we peel the carrots, wash them. We also peel the onion from the husk. Celery stalks are carefully cleaned, cutting the skin as thin as possible, it is most convenient to do this with a vegetable peeler. Put the carrots, onions and celery in a saucepan, you do not need to chop, the vegetables will be cooked whole.

2. Sugar bones are thoroughly washed under running water, chopped into pieces-segments, put in a saucepan with vegetables, pour water so that it completely covers the ingredients. In order for the nutrients to be boiled out of the bones to the maximum, we pour apple cider vinegar.

3. We send the pan to the fire, bring the broth to a boil, then reduce the heat to a minimum, remove the resulting foam with a slotted spoon. Tomatoes are washed, put in a saucepan, also add bay leaf, salt to taste, cook on low heat for at least 8 hours. We monitor the water level, it should cover the ingredients, as it boils, we add water.

4. After the specified time, we extract vegetables and bones from the broth, we will no longer need them. We filter the broth through gauze folded in two or three layers or through a sieve, this is necessary in order to completely separate the sediment so that the broth is transparent and the dish cooked on its basis has a pleasant and appetizing appearance.

5. At this stage, the broth can already be used to make soup, or you can pour it into cans, let it cool to room temperature and send it to the refrigerator until the right time. By the way, such broth can be prepared for future use and frozen, in frozen form it will be stored much longer.

Cook with pleasure, have a delicious broth and other culinary achievements!