Correctly cooked meat soup – an excellent basis for various soups, sauces, gravies, jellies and many other viands. Also he moves to a table as an independent dish.
It is required to you
- - meat on a stone (beef, pork, chicken);
- - water;
- - big bulb;
- - 1-2 carrots;
- - 2 garlic gloves;
- - bell pepper;
- - cumin;
- - bay leaf;
- - onions peel;
- - salt.
Instruction
1. The most tasty and nutrient broth turns out from fresh not frozen meat on a brain stone. If it at you near at hand didn't appear before cooking, completely defreeze a product and well wash a baking plate with flowing water. For tasty broth meat is cooked an integral piece, it isn't necessary to cut it on several parts.
2. Then lower meat in a pan and fill in with cold water, it is better spring or filtered. Put future broth on strong fire. Wait when it begins to boil, and scum. It is very important to don't pass this moment. Otherwise foam will be flocculated and will spoil appearance and taste of a dish. Then lower fire to slightly lower than an average and continue to cook.
3. That broth turned out transparent, it is necessary to cook it with an open cover. At the same time it should be taken into account that during cooking a part of water will evaporate therefore it is better to pour it with a stock. It isn't recommended to add water in a semi-ready surpa as it will affect taste of a dish.
4. Beef broth is cooked within 2-3 hours, from pork – 1.5-2 hours, to chicken broth, as a rule, enough 1 hour. In order that the dish was richer and fragrant, approximately in 30 minutes until ready add to it entirely one big bulb, 1-2 carrots and couple of garlic gloves. The surp can also season with several peas of a black pepper, cumin, couple of leaflets of bay leaf. Lower in broth of a little well washed out onions peel – it will give it a beautiful golden shade.
5. After time, check whether meat cooked. For this purpose pierce it a knife – if it entered easily, and from meat pink liquid doesn't exude, meat is ready. Take out it from broth, also catch vegetables. Use meat at discretion, and safely throw out vegetables. They gave to a surpa all the useful properties. Salt to taste, boil it even minutes 5-10 and remove from a plate. Meat soup is ready, and now on its basis it is possible to cook the conceived dish.
6. Meat soup cooks long enough. And to save time for preparation of favourite dishes in which there is this ingredient ready broth it is possible to freeze. Take small silicone or plastic molds, lay in them food wrap that its edges hanged down tanks on each side. Cool a surpa and fill in in forms. Cover with covers or saucers and put them in the freezer. Take out the stiffened broth from forms and inwrap in the hanging-down edges of polyethylene. It is possible to store such preparation up to 6 months.