Broth from the bones (option 1)

500 g meat bones

1 carrot

1 parsley root

1 onions

Salt to taste

2.5-3 l water

If you want to use the pulp to cook some dishes of the second, but did not know what to do with the bones of them boil broth. Cut the them smaller so they quickly digested.

Washed bone put in a saucepan, cover with cold water and put the stew. Principle boiling bone broth such as beef and: r. E. At gentle reflux and periodically removing the fat from the broth. While cooking soup from bones from 2.5 to 3 hours. To give the best flavor the broth should be for an hour before end of cooking, put the peeled roots in broth, onion and salt. Ready broth.

Broth from bones in its nutritional and taste inferior broth, since, unlike meat, bones do not contain extractives. When cooking the bones go into the broth mainly glutinous substance and fat, so it is recommended to use mainly for cooking potato soups.