This meat dish is a great addition to a festive table and complements a regular lunch.
But not every housewife can boast that she knows how to cook the perfect, tasty and clear aspic.
Here you need to follow the recipe and put all the ingredients in their order.
2 hours before the broth is ready, you can add whole onions and carrots. You don't need to add them first along with the meat and cook it all to the end, they are only needed for a brighter taste and a beautiful color.
You can add celery root or parsley.
Half an hour before the end of cooking, you can add spices, for example, bay leaf.
Some people put bay leaves together with meat, but you shouldn't do that. It will only spoil the taste of the broth and add bitterness.
Salt is added only at the very end. If you use this ingredient earlier, it will all boil away. Experienced housewives also recommend adding finely diced garlic at the end for a richer aroma.
