Vegetable stock (bone broth)

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Method

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1. Put the meat and bones in cold water in a large pot and bring to a boil slowly - during the slow rise the foam comes up, which you keep skimming off with a spoon until the liquid is completely clear.
2. Char the halved onion, cut side down, in a dry pan until blackened - this gives the broth its nice golden-brown color without any artificial coloring.
3. Once the liquid is clear, add the peeled vegetables, the charred onion, the tomato, the peppercorns and the bay leaves, salt it, then simmer uncovered, barely bubbling, for 2.5-3 hours. ⏱ Timer: 2.5 h
4. Halfway through, if the water level drops a lot, top it up with boiling water so the meat stays covered.
5. Strain the finished broth, remove the meat and vegetables (the meat can be used for another dish), let the broth cool, then skim off the solidified fat from the top.
6. This broth is the starting point for the following recipes; it keeps 3-4 days in the fridge, or about 3 months frozen in portions.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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