We start with the onion. Peel it and cut it into two and we can prepare in two ways: or with the smell nails (we puncture them in the onion and then do not miss us in the broth 🙂 or roasted in a pan, above and below.
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| Ingredients to make warm meat soup: |
| 1 kg of veal meat (pieces with and without bone) 2-3 carrots 3 cloves of smell 2-3 pieces of celery pajil 1 tablespoon of fat salt 1 onion onion |
Ingredients to make warm meat soup:
2. Peel and wash carrots and celery.
3. In a pot put the vegetables in large pieces, the two pieces of onion, parsley and meat (well washed).
4. Cover with cold water and boil. Add the salt.
5. When the foam will start to boil. We remove it with a scratch, lower the fire and let cook for 2 hours.
6. During cooking, eliminate foam if it continues.
7. After this time we can remove vegetables and meat (which can obviously be eaten and is very rich!) And filter Elcaldo.
8. To make our broth easier to digest, lighter, once it is cold we let it stand in the frigo during the night.
9. The next day a layer of fat will have formed that we can easily remove with a spoon.
10. And we have the broth ready to consume.
