Beef broth - the basis for borscht soups. Meat broth serves as the basis for most first courses. The taste of borsch or soup depends on its quality.
Pick your recipe
Of all the varieties of meat, beef stands out among the rest with a low calorie content and ease of cooking. It is widely used in many cuisines of the world. The value of this product is in the content of B vitamins and the source of protein that performs a building function. In addition, it contains a lot of potassium, magnesium, sodium and phosphorus, which are very necessary for the body.
Cooking broth
Subject to certain rules at home, you can cook a wonderful beef broth.
It’s better not to use ordinary water, it’s better to use purified water through a filter, after which it becomes softer. It is better to start cooking meat in cold water, but salt after boiling, this will make the dish more rich. The use of various spices will be appropriate.
An indispensable condition is the quality of meat. The broth will come out transparent and tasty, if you choose pieces with a minimum amount of fat and veins. There are several opinions regarding the use of meat with bones. Fans of a pronounced meat taste, which are not afraid of the muddy color of the broth, will certainly put them. But almost all nutritionists are unanimous in one thing - harmful metal salts are collected in the bones, and they are released during cooking. When boiling, a foam appears on the surface, which must be removed. Then it is necessary to reduce the heat and leave the lid ajar until the end of cooking. So the dish will keep transparency. The cooking time on low heat is 1.5-2 hours.
Plain White Broth
We give a simple step by step recipe for cooking. There is no trick here, anyone who decides to comprehend the basics of cooking will rule with him. It is especially good for dietary nutrition, it is recommended for people after a serious illness or surgery. One portion of a delicious and nutritious dish will give strength and quickly restore the body.
You will need: beef pulp - 500 g, water - 2 l, onion - 1 head, peas and allspice - 3 pieces each, bay leaf - 1-2 pieces, salt.
Washed and peeled meat put in a pan with water and start cooking. After boiling, remove the foam from the surface with a slotted spoon. We send the whole peeled onion, salt and spices to the pan. On a small fire and lid, not fully closed, cook for about 1.5 hours. After that, remove the onions, take out the meat, and filter the liquid itself. Such a broth is called white. It has a nice golden color.
Classic recipe
You will need: beef on the bone 1.5-2 kg, water - 3.5-4 l, onions, carrots - 2 pieces each, celery root and leek - 200 g each, bay leaf - 2 pieces, peppercorns - 10 pieces, salt, vegetable oil - 1 tablespoon.
Beef cleaned from veins and films is placed in a pan with water and left for half an hour. At this time, peel the carrots, onions and cut into 2-4 parts. Some people like to put whole vegetables in the broth, which is also allowed. Dice celery and leek, fried with a small amount of oil for 2-3 minutes. Rinsing the meat again, fill it with the right amount of water and put on fire. After boiling, get rid of the foam and add onions, carrots and fried vegetables to the pan. During boiling, you can salt and put spices. After a couple of hours, the dish is ready.
Red broth
But the next interesting recipe is called red because of its brownish tint. It gives pre-fried meat and red onions. For this original recipe you will need: beef pulp - 0.5 kg, red onion and celery root - 100 g each, water - 2 l, butter - 80 g, salt, spices.
We clean the vegetables and chop the onions in the form of rings, celery - circles and fry in oil for 5 minutes. Then we put all this in a pot for cooking. On the remains of the oil, fry the prepared and sliced beef. After 10 minutes, add it to the vegetables, fill with water and put on the stove. When boiling, it is important to remove the foam, do not forget about salt and spices. It takes about 2 hours to cook such a dish.
Bone broth
A broth can come from both a good piece of meat and bone. To do it quickly and not difficult. We observe the following favorable proportions: beef bones - 0.5 kg, water - 2.5 l, 2 medium onions, butter - 40 g, salt, spices.
First you need to fry the bones in oil. Then we send them to the pan, together with whole flesh onions, pour water and set to cook. After boiling, do not forget to remove the foam, salt and add spices. The finished dish will be obtained in an hour, but it is better to strain it twice. It turned out muddy and rich because of the large amount of gelatin released from the bones, which is necessary for preparing second courses or cold aspic. But cooking soups from such a broth is not recommended.
Mushroom broth
Beef goes well with various vegetables. The most delicious and aromatic it is obtained with mushrooms. Any from the store or forest ones will do. An ordinary recipe can be turned into a real culinary masterpiece. We will need: meat - 0.5 kg, water - 2 l, mushrooms - 300 g, onion - 1 piece, to taste salt and spices.
Cooked meat, drenched in water, set on fire. After boiling, remove the foam, put onions and chopped mushrooms, salt and spices. In this case, the meat is cooked for 2 hours until it becomes soft. At the end of cooking, you need to remove it, discard the vegetables, and strain the liquid well.