German Bouillon
- 4 pounds ox bones
- 6 quarts water
- 1/8 onion
- 1/2 carrot
- 1 piece kohlrabi
- 1 parsley root
- 1 piece celery
- 1 tomato
- Salt
Wash bones in cold water. Add 6 quarts cold water, the soup greens and salt; cook slowly for 4 hours, until the liquid is reduced to 2 or 3 quarts. Strain through a fine sieve before serving. If a stronger and deeper colored bouillon is desired, add 1/2 teaspoon meat extract.
Submitted by Jun 3, 2009
15 min
30 min
45 min