It's easy to say bodo meat, but to prepare for a really good one must have a available, before anything else, a butcher who knows your taste in depth and that can give you the right choice of meats. But the success of a good soup vegetables that also depends on the flavor, right from the time you leave it to simmer. In short, prepare a good soup is a "act of love and patience," a little 'how to prepare a good sauce: things once when the time had a different pace from today's. Every so often I like to make the broth, because I love boiled. Today then I did the real woman of the house because I cooked the noodles in the broth made with my hands.
for boiled
about 1 kg of mixed meat (tongue, muscle, tail, bone white)
2 carrots 1 large onion rather
2 celery stalks, with leaves if possible,
1 tbsp tomato puree salt
- put in a pot with plenty of water the vegetables and meat,
- bring to boil and when it begins to form the classic white foam (due to albumin of meat), remove with a slotted spoon,
- lower gas and simmer for about two hours,
- add the salt near the end of cooking so that the broth is salty,
- when the broth ready filtered through a strainer and cook the noodles for a few minutes
- if you want the broth is completely free of grease, just let it cool in the refrigerator and wipe it with a very fine mesh strainer so that the fat is retention.
