Broth on a sugar bone
Composition / ingredients
5
Servings:
Cooking method
1. The bones are thoroughly washed, chopped into small segments, filled with cold water, sent to the fire.
2. Cook the bones for three hours. When the foam that has risen during cooking becomes dense, we remove it with a slotted spoon.
3. Peel carrots and onions, wash them. The parsley root is also thoroughly washed under running water.
4. After two hours from the moment the broth boils, we put onions, carrots, parsley root into it, salt it.
5. The finished broth must be filtered through gauze folded in a couple of layers.
Broth is an excellent base for first courses and sauces!
Cook with love!
Caloric content of the products possible in the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Parsley root - 49 kcal/100g
- Sugar bones - 105 kcal/100g
