Broth - the best recipes .How to prepare and tasty broth .
Recipes / / May 18, 2016
Broth - general principles for preparing
meat broth can be prepared from any meat (beef, pork, veal, etc...).The main difference from the chicken broth is that he is preparing for much longer and is a more bold.Meat broths use for preparation of different soups, soup, borscht and other first and second courses.The easiest way to cook a soup based on broth - is to add vegetables (potatoes, carrots, onions, etc...) And seasonings.The broth is added Goroshkova pepper, bay leaf, herbs, roots.For richness and flavor to the soup, you can add the tomato paste, lecho or other sauce.In two - three liters of broth, only one medium onion, medium-sized carrot and a few stalks of celery.Meat broths perfectly with leeks, parsnips, turnips.
meat broth can also be cooked with mushrooms, rice, millet, pasta, meatballs, and so on. D. Taste broth mainly depends on the meat.It must necessarily be fresh.For beef soup is better to take the young beef (not older than three years).Such meat is very juicy, soft and less fat.For the preparation of the first dishes to meat broths need to take the meat on the bone, in the process of boiling the bones secrete a large number of extracts that make soup fragrant and rich.
For pork broth is best to use a shovel to fit the neck of beef and bacon to cook mutton soup, you can take a shovel, medallions or brisket.Time cooking broth depends on the size of the pieces of meat and stiffness.For the young meat enough hour and a half, for the older cooking time increases to two to three hours.
Broth - preparation of products and dishes
To prepare the broth will need a large saucepan, frying pan, cutting board, knives for cutting and slicing meats, cheesecloth for straining.
Before cooking the meat should be washed and cut vegetables wash, peel and chop.Prepare the right amount of herbs, spices and seasonings.
Recipe 1: Broth
Take this recipe on a note as a basis for any first serves.Add new ingredients every time - and will receive a completely different dishes.In this soup can be easily prepared and soup, and soup, and various soups.
- Beef and pork - in equal shares;
- Onions and carrots - to taste (optional);
- spices (salt, pepper;
- Bay leaf;
- Water - about three liters
Method of preparation:.
To begin with processed meat: will wash it and srezh veins with skins Meat is better to take on a "sugar.bones "- the soup will rich and nourishing Fold the pieces in a large pot and pour it with water (water to take on the amount of meat and the desired stock concentration) Put the pan on the stove As soon as the water boils, fire, do less, remove with a slotted spoon foam Clean the bulbs....a carrot and throw into the pot, if desired, you can also add roots add the bay leaf (1-2 pcs.) You can not tell the exact time, how much should be cooked meat broth -.. it depends primarily on the quality of meat broth should be in the middle.. cook for about half an hour (sometimes more) simmered meat Readiness check with a knife at the end of cooking, you need to remove the vegetables and bay leaf -. they no longer need us, as already given all their taste and aromatic qualities.Meat spread in a plate and remove from bones, cut into portions.The broth was filtered.Then you can add any ingredients:.. Vegetables, herbs, mushrooms, etc. When a broth put in the plate slices of meat.
Recipe 2: Beef broth multivarka
multivarka not only replaces a lot of kitchen utensils, but also greatly facilitates the process of cooking.Just prepare all products, put into the device, set the mode and go about your business.Broth from Multivarki get no worse than cooked in the usual way at the plate.
- Meat (one or two kinds) - take depending on the desired richness;
- Black pepper;
As my meat, cut it into pieces, lay in multivarku.Onions and carrots to clean.Carrots cut into circles, and send in multivarku followed by meat, onions put entirely.We throw Lavrushka, pepper and other spices.Fill all the components of water, usually broth is poured into the water up to the maximum mark.Set the mode of "quenching" for half an hour (for a hard time meat can be increased).Once the broth is cooked - strain it from vegetables, lavrushki and pepper.Nourishing broth is ready!
Recipe 3: Beef broth with vegetables
Very tasty broth, which is prepared with vegetables: carrots, onions, tomatoes, potatoes and zucchini.There is also used sauce, which gives the soup a rich flavor and aroma.
- ½ zucchini;
- Tomato;Half a cup of
- Two prongs of garlic;
- few potatoes;
- half a liter of beef broth.
clean vegetables with tomato peel (to do it scalded with boiling water).Onion cut into thin half-rings.Potatoes, carrots and zucchini cut into strips, finely chop the garlic, tomato cut into small pieces.Once the broth boils, throw it in the potatoes.A few minutes later lay the carrots and onions.A little later, add the garlic and zucchini.Later add lecho with tomato and herbs.At the end of the salt and pepper to taste meat broth.Boil until cooked all the vegetables and leave to infuse.
Recipe 4: Meat soup with greens and eggs
simple broth with green eggs.Very light and hearty first course, for the preparation of which does not need a lot of products.
- Kilogram of beef (pulp);
- 0,25 kg of bones;
- parsley root;
- Boiled eggs;
Bones fill with water and begin to cook, periodically remove the noise.Boil the broth for about an hour, then lay out the pieces of meat, remove the foam.Season with salt soup a few minutes, continue to cook the broth until tender meat.Root with onions and cut half an hour put in the oven to bake.Roasted vegetables in the soup put a half hour before the end of cooking.Ready broth strained and season with pepper.Serve with half boiled egg and chopped herbs.
5 Recipe: Beef broth with rice
Another option hearty dishes based on the second broth.For a taste here are used rice, vegetables, herbs and spices.
- kilo of meat on the bone;
- Potatoes - a few pieces;
- 80 g swede;
- 45 g fat;
- Root parsley;
- bay leaf;
Figure washed and placed in the soup after the meat are roasted.Julienne cut onions, carrots, turnips, parsley root.Vegetables fry in oil with bay leaves and sweet peas.We spread the filling vegetable soup and potatoes.At the end add the greens.Cook until cooked all the products.
Broth - secrets and tips from the best chefs
- Meat broths better to take bone - the soup will be more rich and nourishing;
- Ready broth sure to drain.Only in this way it is clean and transparent;
- Spices should be added at the end of cooking.At the beginning of the cooking broth, you can add a little salt at the end of the soup to try, and if not enough salt, salt the more;
- Particular attention should be paid to the water.It is recommended to take clean water: spring water from the well, filtered or purchase bottled.The liquid should not be too hard, otherwise the meat will not be able to give all their flavor.Per kilogram of meat pulp usually take two to three liters of fluid.It depends on how much fat and concentrated broth has to come out;
- When cooking broth should take into account that the water necessarily boils away.Therefore, the liquid should be taken with that in mind.