Broth - the broth which is turning out as a result of cooking of fish, vegetables, mushrooms and, of course, meat. Ready broths use in pure form as first courses and also use as a basis for soups and sauces. That broth got additional flavoring shades, when cooking add vegetables, roots and spices to it.
It is required to you
- - 800 g of beef;
- - 1 bulb;
- - 0.5 carrots;
- - 0.5 roots of parsley;
- - bunch of greens of parsley, leek and celery;
- - 8 plates of water;
- - several feathers of green onions;
- - salt;
- - vegetable oil for frying.
Instruction
1. Any meat of moderate fat content - beef, pork, mutton will be suitable for cooking of broth. Especially expressive taste has meat decoction on a bone. Use for broth of shank or hough. After cooking, pulp can be cut and added to a ready-to-eat meal. That broth turned out rather concentrated, observe proportions of meat and water - you shouldn't do broth too watery.
2. Carefully wash out meat, cut off films. Put it in a pan and fill in with water so that it covered all piece. Put a pan on strong fire and bring water to the boil. Scum.
3. Clean carrots, onions and a root of parsley and largely cut. Redden vegetables in a small amount of the warmed vegetable oil and lay out them in broth. Connect greens of parsley, a celery and leek in a bunch by a severe thread and too throw into a pan. Salt broth, cover it with a cover and you cook on slow fire 2-2.5 hours. Take meat from ready broth, cut off it from a bone and crush.
4. Ready broth needs to be filtered that it became transparent. Lay a colander a linen napkin. It isn't necessary to pour broth from a pan - the particles which settled on a bottom will spoil color of a dish. Filter broth, scooping it a soup ladle.
5. Boil the filtered broth and give, having added boiled meat to each plate. It is separately possible to serve croutons or the dried toasts. Strew ready broth with small cut greens or a fresh ground black pepper.