Ingredients

The following ingredients have 4 Servings
  • 1 onion
  • 1 small bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion, 300 grams)
  • 4 ozs Ground beef
  • salt
  • 0.5 tsp peppercorns
  • 1 bay leaf
  • 1 cloves
  • 2 Juniper berries

Instruction

  • Peel onion. To prepare soup vegetables, rinse and peel the carrot, parsnip and celery (if using).
  • If using leek, trim and rinse well under running water. Cut with the remaining vegetables and the onion into chunks.
  • Place the vegetables in a large pot. Add beef, 1.5 liters (approximately 6 cups) of water, 1/2 teaspoon salt and spices and bring to a boil over medium heat, stirring gently with a wooden spoon until combined.
  • Bring broth to a boil, reduce the heat and cover with the lid halfway over the pot. Simmer for 30 minutes over low heat.
  • Carefully remove any foam with a slotted spoon. Avoid stirring broth, which can cause it to become cloudy. 
  • Pour the broth through a fine-mesh sieve and optionally pour strained broth into a fat separator to remove fat. Season with salt.