Broth
Broth - Homemade Broth
Healthy, because
Even smarter
Nutritional values
The home-made meat broth is a super base for soups, sauces and fish dishes! After degreasing, the spicy broth is almost calorie and fat free. And because it is home-cooked, you can be quite sure that it contains no undesirable flavour enhancers or additives.
This variant is particularly quick to prepare and is always a good choice when it comes to the meat broth alone. If you also want to use the meat, take a not too fat piece of beef bow, cross rib or leg slice and let the meat broth simmer quietly for about 90 minutes. Then degrease, remove all visible fat from the meat, dice it and use it again.
(Percentage of daily recommendation)
| Calorie | 24 cal. | (1 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 72 mg | (2 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 8 mg |
Ingredients
- Ingredients
- 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
- ½ tsp peppercorns
- 1 bay leaf
- 1 cloves
- 2 Juniper berries
Kitchen utensils
Preparation steps
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.
