“Beef tea” in a sparkling bottle has been known since the XIX century for its healing properties.

In the nineteenth century, strong beef broth, or “beef tea,” was a very popular medicine. It was believed that it is best recuperates after surgery and is simply necessary for weakened children. Today, nutritionists have questioned the benefits of broth.



But that doesn't mean we can't make Beef-tea according to the original English recipe from a century ago. Fans of saturated broths use this unusual "tea" not only for medicinal, but also for gastronomic purposes. After all, it contains many vitamins and trace elements, is stored for a long time in the refrigerator and is an excellent basis for a hearty soup or savory sauce.

Strong broth "Beef tea" can be made only from water and meat. But the addition of vegetables and spices will add to its spiciness, without spoiling the main taste.

The ingredients

• 250g low-fat beef
• 300 ml of water
• 3-4 pepperpeas
• 0.5 carrots
• 0.5 small turnips
• celery
• parsley
• bay-leaf
• salt
• heat-pot

Preparation

1. Cut the meat into narrow strips and then into cubes.
   
   
   
2. Cut the carrots, turnips and celery in small cubes. Stick the greens in fine.
   
   
   
3. Place the meat, vegetables and spices in a ceramic pot, pour some water (only to cover the ingredients) and tightly cover the top with foil. The hussars are said to have prepared “beef tea” in sparkling bottles. So if you don't have a suitable pot, or you're in the shower of hussars, use a suitable bottle with a wide neck.
   
   
   
   In this case, you will need a cork and a musele (a wire bridle holding the cork) to tightly close the bottle. Put a closed bottle of meat in a pot of water and put on a weak fire.
   
   
4. Put the pot in a deep pot of water, cover the lid and heat on a strong heat until the water in the pan boils.
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   Then reduce the fire and boil the broth for 3-5 hours in a water bath, if necessary, adding water to the pan.
   
   
5. Remove the foil and strain the liquid through a small sieve. The broth is very concentrated and almost transparent.
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   Before use, it can be slightly salted.
   
   
6. I read somewhere that during the First World War the soup was prepared for wounded soldiers. Tombed for several hours, then bottled and appointed tablespoons for the weakest and most malnourished patients.
   
   
   
7. Bon appetit and health!

Eating soup regularly is a real tradition that most of us diligently instilled in parents, as well as grandparents. Liquid and hot meals for lunch are considered a necessity, because without them digestive problems can not be avoided. But what if the family does not like soup, no matter how hard you try at the stove?