First courses are a necessary part of the menu. They improve digestion, provide the body with minerals. But in order to cook a delicious soup, the first thing you need to cook the right broth - strong, transparent, fragrant.
Pick your recipe
You will need
-
- For meat broth:
- - 0.5 kg of meat;
- - 3 l of water;
- - 1 onion;
- - 1 carrot;
- - 1 celery root;
- - 3 bay leaves;
- - salt to taste.
- For chicken stock:
- - 1 chicken;
- - 1/2 onion;
- - 1 carrot;
- - salt to taste.
- For fish stock:
- - 0.6 kg of fish;
- - 3 l of water;
- - 1 onion;
- - 1 parsley root;
- - salt to taste.
Instruction manual
1
Meat broth
Select the meat of the first or second grade, shank, shank, and thighs to prepare the broth. Wash the meat thoroughly under running cool water. Cut the bones in several places. Put the meat in a pan and pour cold water. Cover the pot and bring to a boil over high heat. Then reduce the heat and cook the broth with a very low boil.
2
Remove the resulting foam with a slotted spoon. Peel and wash the vegetables. 1-1.5 hours after boiling, salt the broth to taste. Add carrots, onions, celery root and bay leaf. When the meat is ready, transfer it to another dish. Remove the boiled vegetables, roots and bay leaves, and strain the broth through a sieve.
3
Chicken bouillon
Wash the gutted chicken in cold water. To prepare the broth, a bird weighing 1.5 kg is suitable. Cut the carcass into 4 parts and put in a pan. Pour so much cold water so that it completely covers the bird 3-4 cm. Put on fire and bring to a boil.
4
Add onions and carrots to the chicken stock. Cook the chicken for 1 to 2 hours until cooked, depending on the age, size, and nutrition of the bird. Shortly before the end of cooking, salt the broth to taste.
5
Fish broth
Select partial fish, for example, pike perch, perch, to prepare the fish broth. Clean it from scales, remove entrails, gills and rinse thoroughly. Cut the fish into portions, put it in a pan and fill it with cold water. Or prepare a fish stock from sliced red fish fillet.
6
Cut the onions into slices. Parsley root clean and wash. Add salt, roots and onions to the fish. Boil the fish stock over low heat for half an hour. Then take out the pieces of fish. If you are cooking broth from partial fish, then continue to cook the tail and head for another 15-20 minutes. Filter the prepared broth.