BEEF BROTH WITH BOUILLON SALAD AND RYE BREAD
Ingredients Preparation - Put the soup meat with the apple cider vinegar in a pan with 2 litres of cold water. Bring to the boil.
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Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Ladle
- Spider strainer
- Cloth
- Fine-mesh sieve
- Measuring cup
- Spoon
- Mixing bowl
- Freezer container
- Rye bread
Ingredients
- 2 litres of cold water
- 250 grams of soup meat
- 1 onion
- 1 carrot
- 1 leek
- 1 bag of soup vegetables
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 cloves
- 1 tablespoon of sea salt
- Pepper
- 2 beef stock cubes
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