Vegetable broth on bones
Composition / ingredients
15
Servings:
Cooking method
1. Bones are washed, dried, spread on a baking sheet. Carrots, garlic, leeks and onions are cleaned, placed on a baking sheet together with the bones. We send it to the oven preheated to 200 degrees, bake for 20 minutes.
2. Now we put the ingredients in a saucepan, pour water, add celery stalks, bay leaf and pepper, pour vinegar. If the ingredients are not completely covered with water, it must be added.
3. We send the pan to the fire, cover it with a lid, slowly bring it to a boil. Cook on low heat for 8 hours, remove the foam and excess fat with a slotted spoon. Make sure that the ingredients are always covered with liquid, if necessary, add water.
The broth turns out strong, rich.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Leek - 33 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White wine vinegar - 14 kcal/100g
- Sugar bones - 105 kcal/100g
- Celery stalk - 12 kcal/100g
