Chicken & Beef Broth

Products:

1. 2 carrots, 1 parsnip, 1 leek, 1/2 celery root, 1 onion, 2 green celery
2. fresh parsley, salt & pepper, bay leaves, whole allspice seeds
3. 1/2 chicken, 1 lbs. beef with bone

Put both meat into the pot add 1 gallon of cold water and cook on small heat for about 1 hour covering half way. Meantime burn onion over the burner and add to the pot with the meat.

Clean and peal all veggies. After about 40 minutes of cooking meat,  remove all rush from the soup. Season with salt , few bay leaves and allspice seeds.

After 1 hour of cooking, using a spoon remove excessed  fat and onion. Add rest of the veggies and cook them for another 20 minutes. After this time remove all meat from the pot. Add whole bunch of parsley. Clean and cut cooked beef for small pieces. Do the same with cooked chicken, set them aside.

Remove all veggies.  If your broth is too fat or not too clear add 2 eggs whites and remove them after 2 minutes of cooking. Season with salt & pepper add fresh parsley. Add prepared earlier meat. Cut for small cubes carrots & celery root and add them to the broth. Finish with fresh parsley, stir. 

Serve with separate cooked pasta or the best home made pasta. Garnish with fresh parsley.