1/2 kg of capelet
2 liters of water
1 beef knucklebone with meat (marrow) for the soup
1 grated carrot
Salt and green seasoning to taste
Chicken broth
1 tablespoon of nutmeg
1/2 kg of capelet
2 liters of water
1 beef knucklebone with meat (marrow) for the soup
1 grated carrot
Salt and green seasoning to taste
Chicken broth
1 tablespoon of nutmeg
Let the broth simmer with carrot and meat for 2 hours
When cooked, remove the meat from the broth and debone the capelet
Simmer for an additional 15 minutes
Season to taste with salt, chicken broth, and green seasoning
Add nutmeg
Serving with grated cheese.
