Meat Broth

Ingredients

• 1 onion
• 300 g small bundle of soup vegetables (carrots, celery, optional parsley root)
• 125 g ground beef
• Salt
• 0.5 tsp Peppercorns
• 1 bay leaf
• 1 mace
• 2 juniper berries

Instructions

1. 1.

   Peel the onion. Clean and wash the soup vegetables; peel carrots, celery, and any available parsley root.

2. 2.

   Clean the leek and rinse it under running water. Cut all remaining vegetables and the onion into large pieces.

3. 3.

   Place the vegetables in a large pot. Add the ground beef, 1.5 l of water, ½ tsp salt, and spices. Bring to a boil over medium heat, stirring gently with a wooden spoon so the meat distributes well in the broth for maximum flavor.

4. 4.

   Once the broth boils, reduce the heat and cover the pot only halfway. Simmer on low heat for 30 minutes.

5. 5.

   Skim off any rising foam occasionally with a skimmer. Do not stir the broth further to avoid cloudiness.

6. 6.

   Strain the finished broth through a fine sieve; if desired, remove fat using a fat separator cup and season lightly with salt.