The broth from the bones (option 2)

800 g 600 - bone of beef, pork, veal or poultry

100-120 g roots

pepper, salt

2 l water

The broth can be boiled from the bones of one or more types of meat. To color turned out more beautiful part of the bones before cooking can be browned in the oven with no fat or slightly lubricated with grease. Cooking time depends on the type of bones: beef should cook 3-4 hours, for others it is enough for 2-3 hours.