Meat soup is a basis for many classical soups, and it seems that to cook it as easy as shelling pears. But actually correctly to cook meat soup, certain knowledge and abilities are necessary.
It is required to you
- water - 3 liters;
- meat - 0.5 kilograms;
- salt and spices - to taste.
Instruction
1. Take meat of the first or second grade (brisket, kostrets, a rump or a scapula). Carefully wash out in cold water, split into small pieces, put in a pan with cold water and put on strong fire. As soon as water begins to boil, lower fire that there was no strong swirling, and remove foam which will appear when boiling. If meat very fat, then the emerging fat remove from a surface a paper towel, otherwise from long cooking broth will gain unpleasant smack of fat. Then you can use the removed fat for subfrying of vegetables at preparation of soup.
2. You cook broth on average fire approximately within 1.5-2 hours. During this time from meat the mineral salts and extractive minerals impacting to broth relish and a smell will be allocated.
3. Readiness of broth can be determined by readiness of meat. If it is easy to puncture it with a fork or it easily separates from bones, then meat is ready, and respectively, and broth too.
4. That to make broth more fragrant and tasty, in 1 hour until ready add to it onions (I kiss or the head cut in half), carrots, turnip, a parsley root, a celery and other seasonings on your discretion. Also you can add peppercorn and bay leaf. But it is better to do it if you use broth right after cooking. Salt needs to be added to broth at the end of preparation as it is capable to interfere with allocation of extracts from meat.
5. When broth is ready, take out from it meat and vegetables, and filter broth, and pour in clean ware. Cut meat on portion pieces and give together with soup or use in preparation of other dishes.