| Description | | Meat broth is a must for almost every Russian soup, as it should be rich and fat. To make a transparent, pleasant stock is not so easy as you think. |  | | Method | | In a large pan, put a chicken and onions, pour over cold water and bring to boil. Remove the scum from the broth carefully and cook on low heat during an hour. Add other ingredients to the broth and cook until the meat is tender. To make the broth clean, strain it through the gauze.
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| | Ingredients | | 4 kg beef.Beef bones.4 l water.1 ea parsley root.1 ea celery root.1 ea onion.1 ea carrot.salt.pepper. |
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