2 pounds pot roast with a marrow bone
Cold water
2 stalks celery
2 parsley roots
2 carrots
1 large yellow onion
3 peppercorns (3 or 4 peppercorns)
1 teaspoon salt
Servings: 6
Place 2 pounds pot roast with a marrow bone (ask butcher for this) in a large soup kettle. Place enough cold water to cover only. (Too much water makes a weak soup.) Bring it to a boil and skim off impurities. Add 2 stalks celery, 2 parsley roots and 2 carrots. Tie with a string. Add a large yellow skinned unpeeled onion, 3 or 4 pepper corns and 1 teaspoon salt. Lower heat and simmer very slowly (to keep your soup clear) for 2-1/2 hrs. or until meat is tender. Strain the liquid and add dumplings or cooked noodles to the broth. Meat or vegetables are delicious served separately with horseradish or tomato sauce.
Cuisine: Yugoslavian
Cold water
2 stalks celery
2 parsley roots
2 carrots
1 large yellow onion
3 peppercorns (3 or 4 peppercorns)
1 teaspoon salt
Servings: 6
Place 2 pounds pot roast with a marrow bone (ask butcher for this) in a large soup kettle. Place enough cold water to cover only. (Too much water makes a weak soup.) Bring it to a boil and skim off impurities. Add 2 stalks celery, 2 parsley roots and 2 carrots. Tie with a string. Add a large yellow skinned unpeeled onion, 3 or 4 pepper corns and 1 teaspoon salt. Lower heat and simmer very slowly (to keep your soup clear) for 2-1/2 hrs. or until meat is tender. Strain the liquid and add dumplings or cooked noodles to the broth. Meat or vegetables are delicious served separately with horseradish or tomato sauce.
Cuisine: Yugoslavian
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