Soup / Common Beef Soup

Beef is pounded, dried with a clean crockery hangl, tied with strong string so that it does not fall apart during cooking and thus remains juicier, and put on the fire with fresh water.

When it begins to boil down, the rising foam is skimmed off until no more impurity appears and the clear soup continues to boil bright and clear.

Then parsley, celery, beetroot, leek, a piece of cabbage cut into slices and a handful of salt are added.

With all this, the meat is cooked slowly for three hours (but not with the lid closed, so that the clear soup becomes light), after which time it will be white.

If the meat is so fatty that fat accumulates on top of it during the cooking, the latter is removed according to choice.

This beef broth can be used to any soup.

Beef soup will be bright and tasty if after skimming an onion is cut in half, browned on the stove top and cooked with it.

Often it happens that this, as well as the other brown beef soup does not boil brightly. In this case, it is a good idea to strain the soup a quarter of an hour before using it, so that the impurities settle to the bottom. The now bright clear soup is then poured off except for the stock and used for soup. You can improve the beef soup by adding 1-2 tablespoons of gravy to the soup bowl.

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