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Rinse meat and add water 3.5 l, salt and peppercorns into the pot. Bring to a boil, skimming frequently to remove foam. Reduce heat and simmer for 1.5 hours uncovered, until the meat is tender. Add water if required. 1kg of veal or 3 beef shanks. 500 grams of potatoes. 300 grams of fresh cabbage. 400 grams of beets. 200 grams of carrots. 200 grams of onions. 3 table spoons of tomato paste. 1 tea spoon of 6 vinegar. 2-3 cloves of garlic. Fresh greens parsley or dill . Remove meat and bones from stock.PARSED CONTENT
The web page ukbr.ucss.info had the following on the homepage, "Rinse meat and add water 3." I saw that the webpage said "5 l, salt and peppercorns into the pot." They also said " Bring to a boil, skimming frequently to remove foam. Reduce heat and simmer for 1. 5 hours uncovered, until the meat is tender. 1kg of veal or 3 beef shanks. 300 grams of fresh cabbage. 3 table spoons of tomato paste. 1 tea spoon of 6 vinegar. Fresh greens parsley or dill . Remove meat and bones from stock."SEE SIMILAR DOMAINS
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We are experts at dealing with the UK major retailers across supermarkets, convenience chains, symbol groups, wholesalers. Our Client case studies will show what techniques we use and our process used to bran up our customers products. High calibre sales resource is a pre-requisite, the days of simply only selling to customers is disappearing fast. We are experts within FMCG, and we specialise in food and non-food brands selling to major retailers. National Account Management all sectors.
We are experts at dealing with the UK major retailers across supermarkets, convenience chains, symbol groups, wholesalers. Our Client case studies will show what techniques we use and our process used to bran up our customers products. High calibre sales resource is a pre-requisite, the days of simply only selling to customers is disappearing fast. We are experts within FMCG, and we specialise in food and non-food brands selling to major retailers. National Account Management all sectors.
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