Beef broth – a basis for borsches of soups Meat soup forms a basis of the majority of first courses. The taste of borsch or soup depends on its quality.
From all types of meat beef is distinguished from the others with the low calorie content and ease in preparation. It is widely used in many kitchens of the world. The value of this product in the content of vitamins of group B and a source of the protein performing construction function. Besides, it contains a lot of potassium, magnesium, sodium and phosphorus very necessary for an organism.
Preparation of broth
At observance of certain rules in house conditions it is possible to make remarkable beef cook water.
It is better not to use usual water, will approach more cleaned via the filter, after that it becomes softer. It is better to begin cooking of meat in cold water, and to salt here after boiling, it will make a dish navaristy. Use of various spices will be appropriate.
Indispensable condition – quality of meat. Broth will leave transparent and tasty if to choose pieces with the minimum quantity of fat and veins. There are several opinions concerning use of meat with bones. Fans of obviously expressed meat taste who aren't frightened by muddy color of broth by all means put them. But almost all nutritionists are unanimous in one – in bones harmful salts of metals gather, and during cooking they are allocated. When boiling on a surface there is a skin which by all means needs to be removed. Then to be necessary to reduce fire and a cover to leave slightly opened until the end of cooking. So the dish will keep transparency. Preparation duration on small fire is 1.5-2 hours.
Usual white broth
We give a simple step-by-step recipe. Cunnings here any, with it any who decided to comprehend cookery elements is ruled. Especially it is good for dietary food, it is recommended to people after the postponed serious illness or surgical intervention. One portion of a tasty and rich dish will give forces and will quickly restore an organism.
It is required: beef pulp – 500 g, water – 2 l, a bulb – 1 head, bell pepper and fragrant – on 3 pieces, bay leaf – 1-2 pieces, salt.
We stack the washed-up and peeled meat in a pan with water and we begin to cook. After boiling from a surface we remove a skimmer a skin. We send the whole cleaned bulb, salt and spices to a pan. On small fire and the cover closed not up to the end we cook about 1.5 hours. After that we remove onions, we take out meat, and we filter liquid. Such broth is called white. It has pleasant golden color.
Classical recipe
It is required: beef on the bone of 1.5-2 kg, water – 3.5-4 l, onions, carrots – on 2 pieces, a root of a celery and leek – on 200 g, bay leaf – 2 pieces, bell pepper – 10 pieces, salt, vegetable oil – 1 tablespoon.
We place the beef peeled from veins and films in a pan with water and we leave for half an hour. At this time we clean carrots, onions and we cut on 2-4 parts. Some like to put in broth vegetables entirely that too is allowed. We fry the celery and leek cut in cubes with a small amount of oil 2-3 minutes. Having repeatedly washed out meat, we fill in it with the necessary amount of water and we put on fire. After boiling we get rid of a skin and we add onions, carrots and the fried vegetables to a pan. During repeated boiling it is possible to salt and put spices. In a couple of hours the dish is ready.
Red broth
And here the following interesting recipe carries the name red because of the brownish shade. Previously fried meat and red onions gives it. For this original recipe it is required: beef pulp – 0.5 kg, red onions and a root of a celery – on 100 g, water – 2 l, a desi – 80 g, salt, spices.
We clean vegetables and we cut onions in the form of rings, a celery – circles and we fry on a part of oil of 5 minutes. Then we put all this in a pan for cooking. On residues of oil it is necessary to fry the beef prepared and cut by pieces. In 10 minutes we add it to vegetables, we fill in with water and we put on a plate. When boiling it is important to remove a skin, not to forget about salt and spices. Cooking of such dish takes about 2 hours.
Broth from bones
Broth can turn out both from a good steak, and from bones. Do it quickly and not difficult. We observe the following successful proportions: beef bones – 0.5 kg, water - 2.5 l, 2 average bulbs, a desi – 40 g, salt, spices.
For a start it is necessary to fry bones on oil. Then we send them to a pan, together with the whole ochinenny bulbs, we fill in with water and we put to cook. Don't forget to remove a skin after boiling, to salt and add some spice. The ready-to-eat meal will turn out in an hour, and here it is twice one better to filter it. It turned out hazy and rich because of a large amount of the gelatin necessary emitted from bones for preparation of second courses or cold aspic. And here it isn't recommended to cook such broth soups.
Mushroom broth
Beef is perfectly combined with various vegetables. The most tasty and fragrant it turns out with mushrooms. Any of shop or forest will approach. The ordinary recipe can be turned into the real culinary masterpiece. It will be necessary for us: meat – 0.5 kg, water – 2 l, mushrooms – 300 g, a bulb – 1 piece, to taste salt and spices.
We put the made meat which is filled in with water on fire. After boiling we remove a skin, we put onions and the cut mushrooms, salt and spices. In this case meat cooks 2 hours, won't become soft yet. Upon termination of cooking it needs to be taken out, to throw out vegetables, and it is good to filter liquid.
Broth with vegetables
Houses can be prepared one more recipe remarkably of beef broth. Step by step it looks as follows: meat – 0.5 kg, water of-2 l, onions, carrots, paprika, tomatoes – on 1-2 pieces, a desi – 50 g, salt, spices.
While meat cooks, we clean and we cut in cubes vegetables. Then we fry them in a frying pan with addition of oil before obtaining golden color. When contents of a pan begin to boil, it is necessary to remove a skin and after that to add vegetables, salt and spices to taste. In 1.5 hours to remove and filter.
The offered recipes quite light and fast in preparation, them will be estimated by each hostess. Any of them will form a remarkable basis for new dishes. Besides, meat soup with toasts as an independent rich and tasty dish will be good.