Home-made beef broth
This is a nourishing broth with a little bit of good fat - amazing to make soups or stews with, or eat on its own with a warm slice of a pirog.
We make this broth (bouillon) by cooking whole pieces of beef chuck from The Butchery - who specialises in grass-fed, native breed - with some onion, carrot, bay leaf (from Katya's garden!), pepper corns and a bit of salt.
The pot is approximately 460 ml, previously frozen to keep the quality.