Express Bouillon

Structure:

ground beef (about 200 grams) one and a half liters of water

1 onion

1 medium carrot

1 tablespoon of butter (creamy) pepper ground salt a little celery root greens (including celery can be)

Cooking.

First and foremost, you need to get the minced meat, or buy it, or make it with your own pens (this is how you will find it more satisfying and more useful). Next, take onions and carrots, separate the grains from the chaff, or rather, just peel and chop rather finely.

Grind the greens thoroughly with all zeal. Cooking Throw chopped onions and carrots into a pan and wait until the vegetables are browned.

This time, the oil in the pan should not be, like any other fat.

When the onion becomes golden, and the carrots become rosy, remove them from the pan and throw in the pan.

There should be expected ground beef and celery (roots). Pour everything into the pan with cold water.

You can mix.

Cook for half an hour, then salt and pepper our brew.

Leave on the stove for another five minutes (naturally on fire). In fact, the broth is ready, it remains only to filter it through a sieve (the more often the sieve, the better). Pour into cups, preferably in bowls or deep but not wide bowls and add a stored spoonful of butter to each cup / bowl.

Pies are best for our broth, but not with jam or cottage cheese, come up with some other filling. Minced meat can be made from minced meat pasta "in the navy" or some other joy for the stomach.

And you can take care of this in advance and mold the meatballs ... Bon Appetit!