To get soup are used, processed, hollow bones, iliac, sternum (breastbone), vertebrate, sacrum, beef, pork or sheep.Bones chop food with full purpose of extractions food substances.Beef and pork bones young fry previously little roll, which improves the taste and appearance of soup.Cooked bones are put in the boiler, cover with cold water to boil that strong fire.During boiling foam collapses like to have a nice soup..After the soup boil weak fire to cover.During boiling periodically remove excess fat because they formed an emulsion which can decay to form fatty acids Independence, which upset the soup and give specific taste that brings the fat.Duration boiled beef bone soup is 3.5-4 hours in the pig and sheep is 2-3 hours.A longer boiling reduces palatability and aromatic soup.With 30-40 minutes before finishing the soup boiled root vegetables are put less ripe stems and onion to flavor vegetables, spices, related cluster.Strain the stock.Serve with sour cream.
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