Meat broth

Soups, escudella, broths, porridge and creams

    • Beef bones
    • Chicken or chicken
    • Beef
    • Onions
    • Carrots
    • Celery branch
    • Turnip
    • Leeks
    • Water
    • Salt
  • https://www.gastroteca.cat/wp-content/uploads/Brou-de-carn-Sopes-i-cremes-scaled.jpg
    • Preparation

      Put a pot on the fire with the meats covered with cold water.
      When the boil starts, lower the heat and degrease the broth.
      After an hour, approximately add the vegetables and bring to a boil for another hour.
      Strain and let it cool.

      Variations:
      Pork and lamb bones can be placed on it.
      Other types of vegetables can be placed in it.

    • Source: Corpus of Catalan Cuisine
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