Bulion


Rosiile se spala bine si se taie in doua sau patru(in functie de marime) si se pun toate la fiert. Se invarte, pana se transforma totul in lichid si cojile si semintele incep sa se desprinda.

Se strecoara totul, bine de tot, pana cojile raman uscate, iar sucul rezultat se pune iarasi la fiert.Se fierbe pana scade la jumatate iar spuma capata o culoare portocalie.

La final se adauga sare si patrunjel. Poate si putin zahar, dupa gustul fiecaruia.

Se pune in sticle curate si se pune capacul bine.

Astfel, bulionul se poate pastra si 2-3 ierni.

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