First courses are a necessary part of the menu. They improve digestion, provide an organism with mineral substances. But to cook tasty soup, first of all it is necessary to cook the correct broth — strong, transparent, fragrant.
It is required to you
- For meat soup:
- — 0.5 kg of meat;
- — 3 l of water;
- — 1 onions;
- — 1 carrots;
- — 1 root of a celery;
- — 3 bay leaves;
- — salt to taste.
- For chicken broth:
- — 1 chicken;
- — 1/2 onions;
- — 1 carrots;
- — salt to taste.
- For fish broth:
- — 0.6 kg of fish;
- — 3 l of water;
- — 1 onions;
- — 1 root of parsley;
- — salt to taste.
Instruction
1. To a meat bulyonvyberita for preparation of broth meat of the first or second grade, hough, shank, a second cut round. Carefully wash up meat under flowing cool water. Split bones in several places. Put meat in a pan and fill in with cold water. Cover a pan and quickly bring to the boil on strong fire. Then lower fire and you cook broth at very weak boiling.
2. Remove a skimmer the formed foam. Peel vegetables and wash up. In 1-1.5 hours after boiling salt broth to taste. Add carrots, onions, a root of a celery and bay leaf. When meat is ready, shift it in other ware. Get varenyy vegetables, roots and bay leaf, and filter broth through a sieve.
3. Chicken to a bulyonvymoyta the drawn chicken in cold water. The bird weighing 1.5 kg will be suitable for preparation of broth. Cut a carcass on 4 parts and put in a pan. Pour so much cold water that it completely covered a bird on 3-4 cm. Put on fire and bring to the boil.
4. Add onions and carrots to chicken broth. You cook until ready chickens from 1 to 2 hours depending on age, the size, food of a bird. Shortly before the end of cooking salt broth to taste.
5. Fish broth Select for preparation of fish broth chastikovy fish, for example, of a pike perch, a perch. Peel her from scales, remove an entrails, and properly wash out gills. Cut fish on flank steaks, put in a pan and fill in with cold water. Or make fish broth from the fillet of red fish cut by pieces.
6. Slice onions. Clean a root of parsley and wash up. Add salt, roots and onions to fish. You cook fish broth on weak fire within half an hour. Then take out fish pieces. If you cook chastikovy fish broth, then continue to cook a tail and the head even minutes 15-20. Filter ready broth.