Meat broth with vegetables
6 servings
180 minutes
Meat broth with vegetables is a simple yet exquisite dish that nourishes and warms. Its roots go back centuries when people made hearty soups, extracting maximum flavor from meat and vegetables. This broth features a rich, soft taste with subtle spicy notes of bay leaf and allspice. Carrots add a slightly sweet touch, while celery brings freshness. It can be enjoyed as a standalone dish or used as a base for soups and sauces. With its clarity and depth of flavor, it is an indispensable classic of world cuisine, creating a sense of coziness and harmony. An ideal option for restoring strength and enjoying the true taste of home cooking.
1
Thoroughly wash the meat, pour in 3 liters of water, and bring to a boil. Skim off the foam or, if the meat is too fatty, drain the broth and refill the meat with water. Cook for 1.5 - 2 hours.
- Meat: 500 g
2
Add carrots, onions, and celery to the pot. Salt the broth, add allspice, bay leaf, and simmer for another 40 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Celeriac: 1 piece
- Bay leaf: 3 pieces
- Salt: to taste
- Ground allspice: to taste
3
Use a slotted spoon to remove the carrot, onion, celery, and meat from the prepared broth.
4
To enhance transparency, strain the broth through a sieve.
