Spanish Hot Vegetable Broth
Highly clarified savory vegetable and meat broth served
Instructions
- Make a robust broth by chopping and simmering the cabbage, carrots, onions, garlic, turnips, celery, and green pepper.
- Add one quart of canned tomatoes and one quart of clarified meat stock; cook thoroughly.
- Strain and serve hot with a spoonful of well-cooked rice inside each bowl (or leave all vegetables in if a hearty vegetable soup is preferred).
Classical rich vegetable infusion that can be strained for a pureed and clear broth or left unstrained for a traditional rustic soup.