>>34596
That's a solid instructions for meat stock. I heard some peeps put an egg in it which collects whatever residue left making the bouillon even clearer.
Thanks for the recipe, maybe really will try.

I dunno how other families do it but we eat beetroot as part of the side dish for meat dishes, like pickles or salads. First the beetroot has to be baked in the oven. Then slice them thin. Boil water add cumin seed while it boils up (it doesn't need too long boiling I guess it's just for killing some bacteria). While it cools add vinegar and sugar based on your taste. Put the sliced beetroot in a jar and pour the water over it. Let it sit until it's cold enough, store it in the fridge.