Filter
Reset
Sort ByRelevance
Janie
Beef broth with winter vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring 2 liters of water in a soup pot with the beef rinse and knuckle to the boil. When the soup is boiling, scoop the foam of the stock with a slotted spoon.
-
Tie the sprigs of leaf celery and parsley, bay leaves, mace and possibly thyme into a bouquet garni with kitchen roast and hang it, tied to the soup pot handle, in the stock.
-
Add the onion, carrot and leek to the stock. Let the soup with the lid on the pan against the boil to 2.5-3 hours pull.
-
Strain the stock through a sieve or cloth. Keep the meat separate. Let the broth cool down and scoop off the fat.
-
Remove the meat from the shank or marrow from the marrow.
-
Scoop the ingredients for the filling and the meat through the soup and cook gently for about 15 minutes.
-
Spoon the soup into warm plates or bowls and add the marrow if necessary.
Blogs that might be interesting
-
85 minAppetizerlimes, ginger syrup, cherry vine tomatoes, sunflower oil, asparagus tips, fish sauce, bunch onions, fresh dill, Dutch shrimps, crayfish,marinated shellfish with sweet-sour tomato
-
20 minAppetizershallot, garlic, butter, olive oil, oregano, salt, Tabasco, snails,snails with oregano
-
10 minAppetizerboiled beets, chicken bouillon, ginger syrup, celery, garlic chives, Sesame seed,beets soup with ginger
-
20 minLunchbutter, shallot, flour, frozen puff pastry, egg, cream, feta, chorizo, pea, broad bean, deep-frozen garden beans, fresh capuchins, butter, fresh chervil, fresh parsley,savory pie with fresh green beans
Nutrition
75Calories
Sodium0% DV0g
Fat2% DV1g
Protein28% DV14g
Carbs1% DV2g
Fiber0% DV0g
Loved it