Шўрбои гӯштӣ бо сабзавот, бодиринг

I washed the meat briefly and dabbed it dry. The bone separated from the leg disk, the marrow removed.

Wash the carrots, peel the celery from the peel, remove the onions from the first peel, wash the parsley root. I took a "goose roaster" because everything fits in.

I put it on the plate, I heat something without fat, put the meat in the roaster and also the bone marrow. The meat sear a little, put the halved onions with the cut on the bottom of the roaster so that you can take in the roasted aromas. Pour lukewarm water on, add the spices, I break the carrot and add it to the water.

Now comes a trick (Schubeck`s trick) I cut a lid out of the baking paper (as big as the lid). I then put it on the broth and let the broth simmer very gently. A good 3-4 hours. Finally, I add the parsley. Then, when the broth has cooled down a bit, I lift out the solid parts (meat) and vegetables with the skimmer. On a plate.

The hanger glasses are rinsed with hot water, as are the bottles and lids. Prepare a large measuring cup, lay out the pointed sieve and a clean cloth, yes and then let the broth boil and, (clarify) that means pour the broth through the sieve so it becomes clear. Close the swing glasses, close the bottles tightly with the lid, who wants to turn them upside down for a moment.

And now I have a supply again, because the days are getting longer and the evenings are getting cooler because such a great soup comes in handy.