Beef broth with vegetables is easiest liquid food to make, easiest to consume, good for your digestive system. Why not to cook it yourself instead of pouring it out from a can or a box?
All you need is beef with bones (I find shank cut very suitable for soups and broths), roots (carrots, parsley, celery), onion, fresh greens and this recipe.
Clear beef broth is nice to accompany any food prepared from that boiled meat cooked in the broth (since you don’t need it after broth is cooked), such as crepes with boiled meat stuffing, savory pies or fried dumplings.
- 1.5lb of beef for soup, bones in (beef shank or so)
- 2 carrots
- 1 parsley root or a parsnip
- A piece of celery root
- 1 onion
- Fresh dill
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients:
- Rinse beef; fill big cooking pot with 2.5-3.0 quarts of cold water, add meat in and put on the moderate low heat burner bring to slow simmer and cover with a lid (reduce heat if broth starts bubbling too much or it will become dim). Simmer meat for 1.5 hours (or until meat becomes soft), remove scum with skimmer from time to time:
- Meanwhile remove skin from carrots, parsley and celery roots, slice them into bigger pieces:
- Peel onion, pierce it with small knife all around:
- Add roots and onion to the cooking pot and simmer meat and roots together for about 20 mins more:
- Then add salt to taste (about 1 tablespoon), turn heat off – beef broth is ready:
- To serve beef broth pour liquid (no roots or meat) to a soup bowl or even cup (it is easier to drink from a cup) and garnish with chopped green dill; serve clear beef broth with savory fried dumplings, pies or crepes with not sweet stuffing: