A properly cooked broth is not only the basis for soups, but also a full-fledged independent dish. Most often, the desire to cook the broth arises in the winter, because it is not only nutritious, but also warming food.
Pick your recipe
In which dishes to cook the broth
The taste of the dish will remain unchanged and will not deteriorate if you cook it in a stainless steel pan. Enameled utensils are also suitable, the only wish is that they should not be chipped. The broth should not reach the edges of the dishes, so choose a large pot.
What meat to cook broth
Any part of the carcass is suitable for the broth, whether it is a rump, shank, loin, rump or any piece from the back or chest. You can take a piece with or without bone. The broth will be more rich if the bone is chopped before cooking.
If we talk about fat, then here everyone decides for himself. Fatty meat broth, of course, will be more interesting and rich. But excess fat can also ruin the dish.
The broth will turn out to be more nutritious if the meat is cut sufficiently small. For cooking a diet broth, meat can generally be minced as for a kebab, only after it is important to strain.
Cooking water
It all depends on the ultimate goal. If you need a delicious rich broth, then you should pour meat with cold water. If it is important that the meat is tasty, then dip it in hot water.
For a five-liter pan, we need a kilogram of soup set (meat and bones). The amount of liquid should be reduced if you like a strong broth.
If you want to cook a delicious broth, then in the process, by no means add water. Never. Otherwise, his taste will change for the worse.
How to cook broth
So that the broth does not turn out cloudy, after boiling, reduce the heat. Water should not gurgle. And be sure to remove the foam.
Again, if you want a beautiful bright broth, then the pan should not be covered with a lid. But saturated broth will only be when the pan is closed. Here, everyone decides for himself.
If the meat is not too young and there is a fear that it will remain tough, add a little soda to the water.
How to lighten broth
The easiest way to lighten the broth is to drain the water immediately after boiling. But you cannot call it rational, since a bunch of useful substances will be lost.
If it happened that the foam was not removed during boiling, you can add a little cold water to the pan - the foam will rise when boiling again. True, the taste of the broth will suffer.
To lighten the broth, use guy wires. To do this, egg white is blown and poured into a pan. The protein absorbs all the dirt and turbidity, but you just have to strain the broth through folded cheesecloth twice.
How to improve the taste of broth
To cook a delicious broth, an hour after boiling, add whole peeled vegetables to it: carrots, onions, parsley or celery roots, as well as allspice and bay leaf. Slightly spicy will make the taste of ginger root broth.
Salt the broth about half an hour before the end of cooking. The total cooking time is about two hours. Cooking the broth quickly does not work. Its taste directly depends on the duration and intensity of the preparation. Additives (roots, spices) are extracted from the prepared broth and served with portioned meat.