Now doubts express advantage of meat soup, and until recently it was considered as one of the most useful products, doctors recommended it to heavy patients for recuperation. Tasty meat soup has exciting effect on digestion. On its basis it is possible to cook various soups.
As it is correct to cook broth
Contrary to common opinion that rich broth turns out from bones, for receiving saturated broth it is necessary to take 1-1.5 kg of pulp, to fill in 2.5 l of cold water and to remember liquid level in a pan. It is possible to make a mark in the outer side of a pan. Then to add 0.5-1 l of water and to bring on light fire to the boil. Put salt, roots, spicery and to cook, so far liquid doesn't uvaritsya to initial level. At the same time not to forget to remove a scum.
Also rich strong broth will turn out in hermetically closed pan, it is important that when boiling there were no couples. Ideal option – the pressure cooker or the multicooker.
To cook broth on bones in such sequence: fill in bones and tendons with cold water, to put on fire. When broth begins to boil, to add pulp. For improvement of taste and aroma to put in it different roots: carrot, parsley, parsnip. It is possible there will throw a bulb.
Broth strong with Madeira. Cut beef on small pieces and to fry slightly on a desi. Put in a pan, throw there a bulb, on one back of carrot and a celery. Pour water from under the crane and put on strong fire. When water begins to boil, to put chicken, to lower fire and to cook one and a half-two hours. In ready broth to pour in a half of a glass of Madeira and a pinch of nutmeg, to allow to infuse five minutes, then to filter.
How to cook transparent broth
For light beef broth pulp properly to wash up, cut with portion pieces, to fill in with water from under the crane, to close a cover and to bring to the boil on strong fire. Then temperature to lower and cook one and a half-two hours, removing the formed foam. Following step: meat from broth to take out, rinse in cold water, to filter broth. Again to put meat in broth, to add roots, a lavrushka, bell pepper, salt and to cook on weak fire about an hour more. Filter ready broth, to put meat in a plate, fill in with broth, strew with small chopped fennel.
It is important: if broth didn't turn out transparent, it is possible to improve situation egg whites: stir two proteins with a water spoon, pour in broth, boil. When proteins emerge upward, to filter liquid. Well clarifies ice, it is simple to put a piece in broth and to boil.