You will need
- beef with bone 1 kg
- water 3 liters
- onion 1 piece
- carrots 1 piece
- parsley root or celery 20 g
- salt to taste
- black pepper 10 grains
- Bay leaf 5 pieces
Fresh meat wash under the tap with cold water. Cut it into pieces. Arrange the meat in a saucepan and cover with cold water. Place the pot in a cool place for 30 minutes, to drain meat juices. Then place the pot on high heat and close lid.
Bring meat to a boil. With a slotted spoon, remove the resulting foam. When the foam disappear, cover the broth with a lid and make a slow fire. The broth should barely simmer. Periodically remove cover and remove with a slotted spoon beef fat from the surface. It can give the soup a bad taste. Removed fat put in the frying pan where you will fry the root vegetables for the broth.
Two hours after the start of cooking, add the sliced roots. If you need broth brown, then the onions and carrots pre-fry. Add salt, pepper and Bay leaf. Simmer beef broth for forty more minutes.
Remove cooked meat from pan, and drain the liquid through a fine sieve. If you want to get a clear broth, then lighten it. Cooled and strained broth put on the fire. Stir egg whites in the bowl, but not beat him. Pour into a saucepan and bring to a boil. Remove the foam and again strain through cheesecloth.Cooked beef can be added to the broth, and can be used as a separate dish.
The salt in the broth, add toward the end of cooking, otherwise the liquid will strongly foam. Increase loss of proteins from meat, and decrease the nutritional value of the broth.
Dried herbs add to broth 5 minutes before the end of cooking.