Next, put it in a saucepan, pour in cold water, put it on the fire and wait for it to boil.
After the legs have risen, drain the water and rinse them under the tap.
We fill the feet again with cold water, but now we also add carrots, onions, a couple of garlic cloves and a bay leaf to the pan.
Cook for three hours until ready. Afterwards you need to add salt and cook for another half hour.
Finely chop the parsley, finely chop or pass 3 cloves of garlic through a press.
Place the finished legs on a plate and cut in half.
Remove all vegetables from the broth and immerse the cut legs in it.
Add chopped dill, garlic and pepper to the broth.
After 5 minutes everything is ready.
The broth turns out very satisfying and aromatic. My friend is delighted with it.
In addition to its amazing taste, the broth helps people with problem joints. So I recommend it!
