Broth with rice and ham
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1.
Pour cold water over the meat, add black and allspice, whole onion, salt and pepper, and bring to a quick boil.
2.
Once the soup starts to boil, reduce the heat, cover and simmer slowly for about 2 hours. Add the chopped root Vegetable Recipes and cook for another 30 min. During cooking, top up with cold water to the original amount as needed.
3.
Strain the broth and let stand. After partial cooling, skim off the fat deposited on the surface with a spoon.
4.
Place a spoonful of cooked rice and a spoonful of ham, cut into slices, on a plate. Pour the hot broth over it and sprinkle with chopped parsley or chives.
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