- Minced meat Eat Me At 1 pack
- Salt
- Pepper
Dry parsley
Dry garlic
Oil for frying
- 1 medium carrot
- Medium white onion 1 pc
- Celery stem 1 pc
- Garlic 2 cloves
- Thyme
- Rosemary
- Bay leaves
- Salt
- Pepper with peas
- Agar-agar 15-17 g
- Water 1 l
To prepare the broth, wash the vegetables well. Cut off the tails from the carrots and cut them into 4 parts, celery into 2. Remove the top layer of husk from the garlic and onions, make incisions on the onions.
Place the vegetables in a saucepan and cover with water. Bring to a boil and cook over medium heat for about an hour. 15 minutes before the end, add salt, pepper and herbs.
Meanwhile, season the minced meat with spices and fry over medium heat for 5-7 minutes, breaking up the lumps. Wipe excess oil with a paper towel, cool.
Leave the finished broth to infuse under the lid for 15 minutes, then strain through a sieve.
Mix agar-agar into the broth (about 0.5-0.7 l remains), bring to a boil and boil for 5 minutes, cool a little.
Put the fried minced meat in the form and pour warm broth. Leave to harden for 1-1.5 hours in the cold. If desired, you can add vegetables or herbs to the minced meat.
Serve chilled with hot sauce or horseradish.
