ReceptnaptárHomemade beef broth (húsleves)
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Ingredients
Method
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- Wash the meat and trim off the excess fat (you can leave the skin-on, fattier part on if you like).
- Put it in a large pot with the cold water, salt it and bring to the boil over medium-high heat.
- Once it boils, turn the heat down to medium-low and cook at a slow, steady simmer for 1.5 hours; meanwhile skim off the foam that collects on the surface every 10-15 minutes with a skimmer.
- During this time, clean and wash the vegetables and cut them into long, even pieces.
- After 1.5 hours, add the vegetables, the tomato and the peppercorns to the meat and simmer covered for another 1-1.5 hours, until both meat and vegetables are completely tender.
- Take off the heat, let it settle for 5-10 minutes, then strain through a clean sieve into another pan to get a clear, light broth.
- You can cube the meat and vegetables and return them to the soup, or serve them separately alongside, as you like.
- Serve fresh and hot, with vermicelli or croutons if you like.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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