Chicken broth, Rait pasta
Proponuję tradycyjny Sunday chicken broth,
which we cook the previous day.
The best is cooked on many meat species.
He should be in a pot of a beef (broth of course),
a piece of chicken, There may also be turkey neck, It won't hurt a piece of pork,
And it will be a miracle, When a piece of mutton is found there.
Wash the meat first, Pour cold water and put it
on a tiny fire – Let them cook up to half a Saturday.
Of course, we add a pair traditionally
Angel herb grains, bay leaf, Salt and
We deal with something else.
And let the broth be pyry.
An hour before lists the broth from the fire, we throw Italian,
Good if we also throw a piece of Italian cabbage.
Together with the Italian I add a pinch, or two,
Curry spices (Thanks to it I get a beautiful
golden color and spicy flavor).
You can also add onion in the shell, which we are baking before,
actually we burn over the fire.
Rait pasta
We can also cook earlier, But let's not forget honestly
pour it on a colander with cold water, That he would not stick.
I suggest in a bowl to be served on the chopped table
The cubes of the carrot removed from the broth, and in the second,
smaller, chopped parsley.
Not everyone likes a carrot in broth, or parsley,
But there are gourmets, who can't imagine
without these additives of real broth.
