German Beef Soup Recipe

German Beef Soup Recipe

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German Beef Soup Recipe – Rindfleischsuppe

A German Beef Soup Recipe with Bone Marrow Dumplings. This Homemade Beef Soup is called Rindfleischsuppe. The Bone Marrow Dumplings are called Markklöβchen. 

Ingredients for broth for German Beef Soup Recipe:

  • 2 l (1.05 qt) of water
  • 1135 g (2 ½ lb.) brisket first or mid cut
  • 200 g (7.05 oz) of leeks
  • 100 g (3.5 oz) of carrots
  • 100 g (3.5 oz) of tomatoes
  • 60 g (2.1 oz) of parsley
  • 60 g (2.1 oz) of celery root
  • 2 teaspoons of salt
  • Maggi seasoning
  • salt
  • pepper

Ingredients for soup extras for German Beef Soup recipe:

  • 150 g (5.3 oz) of carrots
  • 50 g (1.8 oz) of celery root
  • 150 g (5.3 oz) of leeks
  • angel hair pasta (optional)
  • bone marrow dumplings (click here for recipe)

Preparation of German Beef Soup:

Rinse the meat under running water and dry with a paper kitchen towel. Fill a large saucepan with cold water and add two teaspoons of salt to it. Place the meat in the water with the fat side down and bring to boil. Wash the tomatoes, parsley, and the leeks (cut them lengthwise in the center, so that you can get in between the leaves to clean). Peel the carrots and celery with a potato peeler. Cut the vegetables in chunks and add them to the broth.

Once the soup starts to boil, turn the heat down and let it simmer for about 30 minutes. Next, turn the meat with the fat side up and let the broth cook on low heat for another 2 ½ – 3 hours depending on how tender you prefer your meat. Check at regular intervals on the soup and replace evaporated water, so that the meat is always covered with water. 

Preparation of the meat for the German Beef Soup Recipe   IMG_4791   Cooking the meat for the German Beef Soup Recipe

Preparation of soup extras for German Beef Soup:

In the meanwhile prepare the additional ingredients for your homemade beef soup. Peel the carrots and the celery root. Clean the leek leaves (as described above). Dice the vegetables in small pieces. Add some salt to a saucepan with water and cook the vegetables for about 15 minutes. Drain the vegetables in a colander and set aside. In another pan, bring salted water to a boil and cook the fine noodles as described on the package. Drain and place aside. Prepare the bone marrow dumplings as described (click here for recipe) and put them aside.

Soup Extras for German Beef Soup Recipe   Cooking the noodles for the German beef soup recipe   IMG_4126

Finishing of the soup:

When the broth has cooked for approximately 2 ½ – 3 hours, take the meat out and place it on a plate. Remove the fat and let it rest. Pass the broth through a sieve and into another saucepan. You should have about 1 ½ l – 1.58 qt of broth. (Don’t use the vegetables cooked in the broth). Add about 1 teaspoon of salt to the broth and bring it back to a boil. Add the soup extras to the broth. Add the bone marrow dumpling to the boiling broth and turn the heat down. The dumplings are ready when they float to the surface (about 10 minutes). Season your homemade broth/soup with some pepper and Maggi, a German liquid seasoning that you should find in the international section of your grocery store or online. 

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You can either add the noodles to your homemade beef soup or place them on the table in a separate bowl for your guests to serve themselves. My personal rule is: If I have dumplings in the soup, I serve the noodles in a separate bowl. If I do not make dumplings, I add the noodles to the soup before serving. Finally, slice the meat with a sharp knife or an electrical knife.

Your homemade beef soup is now ready to be served with the meat, dumplings, and the noodles. Accompany this meal with a fresh loaf of bread, or try Oma’s Baguette. You could also serve the meat with Oma’s homemade Horseradish Sauce, Savoy Cabbage and potatoes and use the soup as an appetizer. To find a complete Traditional Sunday Meal click here. 

 

Classic Borscht Recipe

Classic Borscht Recipe

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Classic Borscht Recipe –  One of the traditional Ukrainian Meals

The Classic Borscht Recipe consists of a broth enriched with different kinds of vegetables, mainly red beets and white cabbage. Many versions of the soup are available depending on the region and family recipes. Even so, it is not a German dish; it fits very well into the category of our hearty German soups.

A good reason

After taking a DNA test, which my daughter gave me as a present, the result showed that I am 21% Ukrainian. This reason is good enough for me to make the Borscht and add it to my collection of recipes. So, in fact, I am a balanced mixture of a little from the East, the West, the North, and the South. The explanation lies in the history of revolutions and wars in Europe in the past. Nevertheless, I was surprised by the result, growing up as a German, living like a German, and carrying the German traditions. Genealogy is fascinating, and it might also hold a surprise for you.

Ingredients (net weight after peeling) for the Classic Borscht Recipe:

  • 1 kg (2.2lbs) of chuck roast OR soup bones OR stew meat OR turkey
  • 3 l (3.17 qt) of water
  • 500 g (1.1 lbs) of white cabbage
  • 350-400 g (12.35-14.1 oz) of red beets
  • 200 g (7.05 oz) of carrots
  • 200 g (7.05 oz) of red bell pepper
  • 200 g (7.05 oz) of red onion
  • 200 g (7.05 oz) of celery root OR parsnip
  • 400 g (14.1 oz) of tomatoes
  • 1 chili pepper
  • 3-4 bay leaves, depending on size
  • 2 tablespoons of brown sugar
  • 3-4 tablespoons of tomato paste, depending on the brand
  • 3 garlic cloves
  • 3-4 tablespoons of apple or white wine vinegar
  • 3 tablespoons of sunflower oil
  • 3 teaspoons of salt
  • 1 teaspoon of black pepper
  • fresh dill and parsley
  • sour cream

Preparation of the broth:

Wash the meat under running water. Add 1 teaspoon of salt to the cold water into a pot. Place the meat into the pot and bring it to a boil. Turn the heat down and let it simmer for 1 ½ hours. During the cooking process remove the foam using a skimmer spoon.

After the cooking time, place the meat on a plate to cool down and drain the broth through a sieve. Cut the meat in cubes and place both aside.

Broth for Borscht Recipe                     Preparation of Meat

Preparation of the ingredients:

The best way of making the soup, is to wash, peel, and cut the vegetables before as follows. Peel the onion and garlic cloves and cut into small cubes. Wash the chili pepper and bell pepper, take the seeds out and cut into small cubes. Peel the celery root, red beet, and carrots and shred them using the large hole of a box grater. Use gloves to work on the red beet to avoid coloring your hands.

Cutting the vegetables for the soup

To peel the tomatoes, place them in a bowl. Cover them with hot water for 5 minutes, before removing the core with a corer. Pull the skin off the tomatoes using a paring knife and cut into cubes.

Cut the white cabbage in quarters and cut out the core. Cut small strips with a knife or use a mandolin slicer. Peel the potatoes and cut them into small cubes.

Preparation of tomatoes   Peeling tomatoes  Cutting white cabbage

Preparation of the vegetables:

In a large bowl mix the onions, garlic, carrots, bell pepper, chili pepper, celery and red beets. Heat up the oil in a large pan and add the vegetable mixture to it. Fry it for about 3 minutes while constantly stirring. Add the vinegar and tomato paste and stir it into the mixture. Cover the pan, turn the heat down and let it simmer for 20 minutes. Stir from time to time.

Meanwhile, place the bay leaves and 2 teaspoons of salt into the broth and bring it to a boil. If needed add evaporated water. Add the potatoes, white cabbage, and meat cubes to the pot and let it cook for 20 minutes.

Mixing the vegetables for the Classic Borscht Recipe   Frying the vegetables  Boiling the soup

Finishing of the Classic Borscht Recipe:

Add the beet mixture to the broth. Chop the dill and parsley and add it to the soup. Stir it and bring it again to a boil. Spice it with pepper and salt to your taste and turn the heat off. The Borscht is right, if a cooking spoon can stand in the pot.

Finishing the Classic Borscht Recipe   Chopping parsley and dill  Serving the soup

Serve the Borscht with a blob of sour cream and a slice of one of Oma’s homemade breads. The soup tastes better the next day and the color will be more intense.

 

 

 

 

 

 

 

German Oxtail Soup Recipe

German Oxtail Soup Recipe

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German Oxtail Soup – Ochsenschwanzsuppe

The German Oxtail Soup is called Ochsenschwanzsuppe in Germany. Red Wine, spices and soup green (Suppengruen) consisting of onions, leeks, carrots, and celery, give the soup a delicious taste.

Ingredients for German Oxtail Soup:

  • 1 kg (2.2 lb) of Oxtails
  • 300 g (10.58 oz) of onions
  • 400 g (14.1 oz) of leeks
  • 80 g (2.82 oz) of celery roots
  • 160 g 95.64 oz) of carrots
  • 180 g (6.34 oz) of bacon (5 slices)
  • 1 tablespoon of sunflower oil
  • 1 ½ l (1.58 qt) of water
  • 3 cloves, whole
  • ½ teaspoon of cinnamon, ground
  • ½ teaspoon of nutmeg, ground
  • 6 peppercorns
  • 2 bay leaves
  • 2 teaspoons of salt
  • 2 teaspoons of sugar
  • 500 ml (1.05 pt) of red wine (I used merlot)
  • 2 tablespoons of lemon juice
  • 3-4 tablespoons of cornstarch OR Gustin

Preparation of ingredients for Oxtail Soup:

Wash the oxtails under running water and dry them with a paper kitchen towel. Peel the onions, celery root, and carrots and cut into chunky pieces. Wash the leeks, cut lengthwise and clean between the leaves and cut them. Cut the bacon slices in half and slice into small strips.

Preparation of ingredients

Preparation of the soup:

Heat the oil in a saucepan and fry the bacon, until the fat of the bacon starts to melt. Place the oxtails to the pot and brown them on all sides. Remove the oxtails from the saucepan and place aside.

Mix the onions, celery roots, carrots, and leeks and add to the saucepan. Fry them for about 5 minutes, before adding the oxtails back to the pot. Pour the water into the saucepan and add the cloves, cinnamon, nutmeg, peppercorns, bay leaves, salt, and sugar. Bring the soup to a boil, turn the heat down and let it cook for 2 hours. Check on the soup from time to time and replace evaporated water if necessary.

Preparation of the soup      Cooking the oxtail soup

Finishing of the soup:

Remove the oxtails from the soup and place aside. Pass the soup through a food mill or sieve into a saucepan.

Finishing the soup

Add the wine and lemon juice to the soup. Dissolve the cornstarch in 4 tablespoons of water and add. Under constant stirring bring the soup to a boil again. Turn the heat down and let it boil for 10 more minutes.

Remove the meat from the oxtails, cut it and add to the soup. Serve the German Oxtail soup with some parsley. To try the Homemade Tomato Soup click here and for the Butternut Squash Soup click here.

Rutabaga Stew Recipe - Steckruebeneintopf

Rutabaga Stew Recipe

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Rutabaga Stew – Steckruebeneintopf

The Rutabaga Stew is a traditional meal in Germany and called Steckruebeneintopf. Prepared with pork belly and potatoes one of the favorite dishes for fall. Rutabaga is also known as Swede.

Ingredients for Rutabaga Stew:

  • 1.2 kg (2.64 lb) of rutabaga
  • 600 g (1.32 lb) of pork belly
  • 750 g (1.65 lb) of potatoes
  • 150 g (5.29 oz) of bacon, 4 slices
  • 250 g (8.81 oz) of onions, diced
  • 2 tablespoons of butter
  • 2 cubes of Knorr vegetable bouillon
  • 1 l (1.05 qt) of water
  • salt
  • 2 tablespoons of corn starch

Preparation of the ingredients:

Wash the pork belly and dry it with a kitchen towel. Cut in cubes. Peel the onions and dice. Peel the rutabaga and cut into cubes.

Preparation of the ingredients

Preparation of the Rutabaga Stew:

Melt the butter in a saucepan, add the cut bacon and fry until the fat of the bacon melted. Add the meat cubes and roast on all sides. Add the onions, mix them with the bacon and meat and fry for about 3 – 5 minutes or until transparent.

Pour the water over the ingredients and crumble the bouillon cubes into it. Bring to a boil, turn the heat down and let it slowly cook for 30 minutes. After 30 minutes of cooking time, add the rutabaga cubes to the meat mixture and cook for 20 more minutes.

Meantime peel the potatoes, wash them and cut into small cubes. Add the potatoes after 50 minutes of cooking time to the rutabaga and continue cooking the stew for 10 more minutes.

Frying the bacon      Cooking Rutabaga - Swede

To thicken the stew, mix four tablespoons of water with the cornstarch and add to the stew. Mix the ingredients and turn the heat off. Add salt to your personal liking.

Serve the Steckruebeneintopf with a slice of bread. To try the Green Bean Casserole Recipe here, the Shepherd’s Pie Recipe click here, and the Hotchpotch Recipe Brisket Cabbage click here.

Rutabaga Stew

Traditional German Semolina Dumplings

Traditional German Semolina Dumplings

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Traditional German Semolina Dumplings – Grießklößchen

These traditional German Semolina Dumplings are easy to prepare. You can find semolina at Walmart, Whole Foods and in several grocery stores in the aisle with Italian food. This recipe serves about 6-8 people.

Ingredients for Traditional German Semolina Dumplings:

  • 250 ml (8.45 oz) of milk
  • 2 tablespoons of butter
  • 100 g (3.52 oz) of semolina 
  • 2 eggs XL
  • ½ teaspoon of salt
  • ¼ teaspoon of ground nutmeg
  • 1.89 l (2 qt) of beef broth

Preparation of the dumplings:

Mix milk, butter, salt, and nutmeg in a saucepan. Heat the mixture up on the stove until it boils. When the butter is melted, add the semolina to it. Boil the milk mixture while constantly stirring with a whisk. The dough for the dumplings is ready when the ingredients are combined into a ball. It takes about 3-4 minutes. Remove from the stove and let it cool down. Add eggs and stir with a whisk until the dough is smooth. Let the dough chill for about 15 minutes in the refrigerator.

Preparation of Traditional Geman Semolina Dumplings      Finishing Semolina Dumpling Soup Recipe

Finishing traditional German Semolina Dumplings:

Bring the beef broth or Oma’s homemade Beef Broth or Beef Soup to a boil. Using two teaspoons form the dough into dumplings (small balls). Portion with one teaspoon and slide the dumplings with the second teaspoon in the boiling water. You can form little balls with your hands. Wet your hands to avoid the dough sticking to your hands.

Place the dumplings in the boiling soup or broth. Turn the heat down and let the dumplings simmer for about 10 minutes or until they float to the top of the soup or broth.

Your Semolina Dumplings are ready to be served. To try the Liver Dumpling Recipe click here. 

 

Liver Dumplings Recipe

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Liver Dumplings Recipe – Leberklöße or Leberknödel

A German Liver Dumplings Recipe. The Liver Dumplings consist of liver, pork fat, onions, bread, herbs, and spices. Liver Dumplings are called Leberkloesse or Leberknoedel in Germany.

Ingredients for Liver Dumplings Recipe:

  • 350 g (12.34 oz) of beef liver OR calf liver
  • 150 g (5.29 oz) of cured salt pork OR pork belly
  • 1 old roll OR slice of baguette in the size of a roll (80 g — 2.8 oz)
  • 300 g (10.58 oz) of diced onions
  • 125 g (4.4 oz) of plain bread crumbs
  • 300 ml (10.14 oz) of milk
  • 2 egg yolks XL
  • 1 cup of chopped parsley
  • 1-2 teaspoons of salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of ground nutmeg
  • 1 teaspoon of marjoram leaves

Preparation of Liver Dumplings:

Heat the milk in the microwave for about 40 seconds. Place the roll or bread in the milk to soak. Make sure you turn the roll/bread from time to time.

Wash the liver under running cold water and dry it with a paper kitchen towel. Make sure you remove any veins, before cutting into pieces. Peel the onion and cut it into chunky pieces. Remove the rind of the salt pork or pork belly and cut the meat into chunky pieces. Grind liver, pork, and onion with either an electrical or manual meat grinder and mix well.

Wring the water out of the roll and add it the liver mixture. Add chopped parsley, egg yolks, bread crumbs, and spices to the mix. Use a handheld electric mixer to beat the ingredients until they are well combined. Cover the dumpling dough and let it rest for about one hour in the refrigerator.

   Preparation liver dumplings recipe   

Finishing of the Dumplings:

Bring about two quarts of beef broth to a boil. Portion the dumplings with a tablespoon, form them into small balls with wet hands and drop them in the boiling broth. Turn the heat down and let the dumplings simmer until they float to the surface. The water should simmer gently. Once the dumplings are floating on the surface, it takes another ten minutes, until they are ready.

Cooking liver dumplings recipe

You can also serve these traditional Liver Dumplings in Oma’s homemade Beef Broth or Beef Soup. To try the Traditional German Semolina Dumplings click here, and the German Pancake Soup click here. 

Liver Dumplings Recipe

 

German Pancake Soup

German Pancake Soup

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German Pancake Soup – Flädlesuppe, Frittatensuppe

The German Pancake Soup is called Flädlesuppe in Germany and Frittatensuppe in Austria. A beef broth topped with sliced pancakes. Serves about 6-8 people.

Ingredients for German Pancake Soup:

  • 150 g (5.29 oz) of all purpose flour
  • 200 ml (6.76 oz) of milk
  • 3 eggs, XL
  • 1 tablespoon of sparkling water
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of nutmeg
  • 1.89 l (2 qt) of beef broth ( to make your own click the link here)

Preparation Soup:

In a bowl mix milk, eggs, sparkling water, salt, black pepper and nutmeg using a whisk. Add the sifted flour to it and mix until smooth.

In a nonstick skillet, heat up the oil over medium-high heat. Use a ladle to add the batter to the skillet. Swirl the pan to form a pancake. Fry about three minutes until the pancake has browned. Flip the pancake and continue until the other side has browned. Place the pancakes on a plate.

Batter German Pancake Soup  Preparing German Pancake Soup 

Roll the pancakes and cut into strips about 5 mm wide. Heat up the broth, add the pancakes and sprinkle some spring onions to the broth.

                     Finishing German Pancake Soup

You also could use the pancakes to top Oma’s homemade Beef Soup or Oma’s Beef Broth. To try the German Bone Marrow Dumplings click here and the German Liver Dumplings recipe click here.

 

 

Serving Classic German Barley Soup

Classic German Barley Soup

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Classic German Barley Soup – Gerstensuppe, my sons favorite

This Classic German Barley Soup called Gerstensuppe or Graupensuppe is my oldest son’s favorite soup. When he was a toddler, his Oma Mutti had to make him this soup once a week. I, not having a car at the time, walked two kilometers each way, to pick up the soup for him. Asking for this soup was his way of saying: “I want to see my Oma”!

Ingredients for Classic German Barley Soup:

  • 170 g (5.99 oz) of barley pearled
  • 200 g (7.05 oz) of bacon
  • 150 g (5.29 oz) of onions
  • 120 g (4.23 oz) of celery root
  • 300 g (10.58 oz) of purple top turnips
  • 300 g (10.58 oz) of Brussels sprouts
  • 150 g (5.29 oz) of green beans
  • 300 g (10.58 oz) of carrots
  • 300 g (10.58 oz) of leeks
  • 300 g (10.58 oz) of cauliflower
  • 2 tablespoons of sunflower oil
  • 1 teaspoon of thyme leave flakes
  • 4 teaspoons of salt
  • 2½ l (2.64 qt) of water
  • 1 teaspoon of pepper
  • Maggi seasoning optional (should be available in the international section of your grocery store)
  • parsley optional

Preparation of ingredients for Barley Soup:

Place the barley in a bowl and cover the barley with water to let it soak while preparing the vegetables. Peel the onion and celery root and dice them. Peel turnips and carrots and dice or sliver them. Wash the green beans, cut off the ends and break them about three times. Wash Brussels sprouts and cut them in half. Wash and cut leeks lengthwise and then into slices. Wash cauliflower and separate into small florets. Slice the bacon lengthwise and then into small pieces.

Preparation Classic German Barley Soup

Preparation of Classic German Barley Soup:

Heat the oil in a large saucepan. Add the bacon and stir until the fat of the bacon is melted. Add onions into the saucepan and stir until onions look transparent. Add leeks and stir with a wooden spoon.  Drain the barley in a sieve and add it to the saucepan and mix the contents together.

img_7877   img_7880   img_7884

Fill the saucepan with the water and add celery, turnips, Brussels sprouts, green beans, carrots and cauliflower and stir to mix. Add salt and thyme to the soup and bring it to a boil. Turn the heat to medium/medium-low. Cover and boil gently for about 45 minutes. 

cooking of classic German barley soup                     img_7896

Spice up the soup with pepper, salt, Maggi, and chopped parsley to your personal liking. Remove from stove. You can serve the soup with some bread and sausages or with Oma’s homemade potato pancakes and apple sauce.

 

 

 

 

 

 

 

 

 

 

 

Preparation German chicken broth recipe

German Chicken Broth Recipe

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German Chicken Broth Recipe – Hühnerbrühe

Chicken broth is called Hühnerbrühe in Germany. The chicken broth made with this German chicken broth recipe can be frozen. You can easily divide the ingredients of the German chicken broth recipe to make less broth Or multiply to make more.

Ingredients for German Chicken Broth Recipe:

  • 6 l (6.34 qt) of cold water
  • 3000 g (6.61 lb) of chicken thighs and drumsticks
  • 500g (1.1 lb) of leeks
  • 600g (1.32 lb) of onions
  • 500 g (1.1 lb) of carrots
  • 400 g 14.1 oz) of celery root
  • 1 bunch of parsley 130 g (4.58 oz) without stems 100 g – (3.52 oz)
  • 4 cloves
  • 3 bay leaves
  • 6 juniper berries
  • 8 black peppercorns
  • 6 teaspoons of salt

Preparation of the broth:

Use a large saucepan filled up with the cold water and salt. Wash the chicken thighs and drumsticks under running water and add to the pot. Peel the carrots, celery root, and onion. Cut into chunky pieces and add to the water. Wash the leeks cut the leeks and add to the saucepan. Hold the bunch of parsley with your hand to cut off the stems. Wash under running water and add to the pot. Add juniper berries, cloves, bay leaves, and pepper corns to it. Mix ingredients with a large wooden spoon, cover the saucepan and bring the broth to a boil. Turn the heat back in between medium low – medium and let it cook for about 4 ½ hours.

Making German chicken broth recipe

After cooking time of the broth, use a spider strainer to take the vegetables and chicken meat out. Place it in a bowl holding a colander. Place a wire mesh sieve lined with a cheesecloth on top of a separate sauce pan. Pour the broth through it. Bring it again to a boil and turn the heat off. 

img_7675 img_7681 img_7676

Let the broth cool down before storing it in the freezer. You can use the broth to add flavor to sauces, meat, vegetables, potato dishes, rice dishes and of course soups.

German chicken broth recipe

 

 

 

 

Homemade beef broth recipe

Homemade Beef Broth Recipe

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Homemade Beef Broth Recipe Rinderbrühe

Beef broth is called Rinderbruehe in Germany. The homemade Beef Broth recipe can be prepared and then frozen for later use. You can easily divide the ingredients to make less broth or multiply to make more broth.

Ingredients for homemade Beef Broth recipe:

  • 6 l (6.43 qt) of cold water
  • 2500 g (5.51 lb) of beef chuck short ribs
  • 3 large beef marrow bones
  • 500g (1.1 lb) of leeks
  • 600g (1.32 lb) of onions
  • 500 g (1.1 lb) of carrots
  • 400 g (14.1 oz) of celery root
  • 500 g (1.1 lb) of tomatoes
  • 6 juniper berries
  • 8 peppercorns black
  • 4 whole cloves
  • 3 bay leaves
  • 6 teaspoons of salt

Preparation of homemade Beef Broth:

Use a large saucepan filled up with the cold water and salt. Wash the beef bones under running water and place them in a saucepan. Peel the carrots, celery root, and onion. Cut into chunky pieces and place into the saucepan. Wash the tomatoes and the leeks, cut them and add to the saucepan. Add juniper berries, cloves, bay leaves, and pepper corns. Mix ingredients with a large wooden spoon, cover the saucepan and bring to a boil. Turn the heat down to medium/medium-low and let it simmer for about 5 hours. 

I always begin a soup or broth with the ingredients in cold water to avoid foaming on top. Should the soup build up some foam while simmering, skim off with a spoon skimmer.

Preparation Homemade Beef Broth Recipe

After cooking the broth, use a spider strainer to separate out the vegetables and the bones. Place a wire mesh sieve lined with a cheesecloth on top of a separate saucepan. Pour the broth through the cheesecloth. Bring the broth to a boil again, then turn off the heat and remove from stove.

img_7612                      img_7676

Let the broth cool down before storing it in the freezer. You can use this broth to add flavor to sauces, meat, vegetables, potato dishes, rice dishes and of course to add flavor to soups.

homemade beef broth recipe