Composition / ingredients
Cooking method
To begin with, we wash the meat, remove the films, put them in a saucepan and pour cool water. We put the meat to cook over low heat. When the water boils, salt the broth. Usually the meat is cooked for about an hour and a half. 40 minutes after the start of cooking, put the roots in the broth: peel the onion and cut into several pieces, peel the carrots, wash and cut into small pieces, parsley, celery and parsnips cut into small cubes.
After that, cook the broth over low heat for another 45-50 minutes. When serving, chop the meat, add some ready-made cereals, noodles to the broth. But you can not put anything in the broth, but serve it as it is. You can sprinkle finely chopped parsley and serve hot. I am sure your family and friends will like this beef broth. Bon appetit!
Adjust the volume of water based on what kind of broth you want: more rich or lighter.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Seed parsnip - 47 kcal/100g
- Parsnip - 47 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Parsley root - 49 kcal/100g
