Broth cubes, or regular beef broth
This dish at one time was a discovery for me and greatly facilitated the preparation of many others. I learned to cook the correct, clean and not greasy broth from my grandmother, but cooked it as an independent first course. In cases where the broth was only an ingredient in some other recipe, each time I faced a choice: either cook a large pot, and then figure out how to use the remainder, or spend the same time cooking a small portion. In restaurants, this is not a question, since broths are always boiled at night or early in the morning and used throughout the day.