Basic recipe broth
In a large soup pot, bring the soup meat to the boil with 3 liters of cold water. Scoop the foam that is coming off the surface.
Put the cloves in the onion and add to the stock with the carrot, leek, celery and peppercorns.
Tie the parsley, bay leaf and thyme with kitchen yarn and put this bouquet in the soup.
Let the broth, without the lid and just below the boiling point, attract 3-4 hours.
While drawing, the broth evaporates to 2/3. Remove the foam regularly.
Pour the stock with vegetables and meat over another pan through a point sieve with a clean cloth.
Let the broth cool with the lid on the pan.
Remove the solidified fat and then make a delicious soup.
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